4 skinless chicken breasts
2 lg. cans chopped green chilies
2 (14 oz.) canned tomatoes, chopped
1 onion, chopped
1 lg. can hominy, drained
1 lg. can whole kernel corn, drained
1/4 c. picante sauce
6 chicken bouillon cubes
12 c. water

Bring chicken breasts, onion, and bouillon cubes to a boil and cook until chicken is done. Remove chicken and cube. Return to pan along with all other ingredients. Add more or less picante, according to taste. Bring to boil and simmer 15-20 minutes. Serve with tortilla chips in bottom of bowl and grated cheese on top.