1 tbsp. salad oil
1 med. onion, chopped
1 clove garlic, minced
1 tsp. ground cumin
2 whole lg. chicken breasts, skinned, boned & cut into 1/2" chunks
1 (15-19 oz.) can white kidney beans (cannellini), drained
1 (15 1/2 - 19 oz.) can garbanzo beans, drained
1 (12 oz.) can corn, drained
2 (4 oz.) cans chopped green chilies
2 chicken flavor bouillon cubes or envelopes
Hot pepper sauce
Parsley sprigs for garnish
1/4 lb. Monterey Jack cheese, shredded (1 c.)

About 1 1/2 hours before serving:

1. Preheat oven to 350 degrees. In small saucepan over medium heat, in hot oil, cook onion, garlic and cumin until onion is tender.

2. In 2 1/2 quart casserole, combine onion mixture with chicken, white kidney beans, garbanzo beans, corn, green chilies, bouillon and 1 1/2 cups water. Cover casserole and bake 40 to 50 minutes until chicken is tender.

3. To serve, stir hot pepper sauce into chili to taste, or let everyone season their own to taste. Garnish with parsley. Serve with shredded cheese. Good with corn bread or muffins. 8 servings.