3 chicken breasts, skinned
1 qt. water & 3 chicken bouillon cubes (reserve 2 1/2 c. stock)
1 med. onion
6 pods crushed garlic
1/2 bell pepper
1 can tomatoes
3 tsp. chili powder
1 tsp. cumin
4 dashes red pepper sauce
1 can chick peas, drained
1/2 tsp. onion powder
1/2 tsp. garlic salt
Corn chips or tortilla chips

Cook chicken breasts in 1 quart of water with 3 bouillon cubes and 1/2 onion and 3 pods crushed garlic. Cool and cut into bite-size pieces.

Chop 1/2 bell pepper, 1/2 medium onion and 3 pods crushed garlic. Braise in corn oil until almost done, drain off oil.

Drain and chop 1 can tomatoes and add to 2 1/2 cups reserved stock, along with pre-cooked pepper and onion. Add 3 teaspoons chili powder, 1 teaspoon cumin, 4 dashes red pepper sauce, 1 can chick peas, drained, 1/2 teaspoon onion powder, 1/2 teaspoon garlic salt. Simmer 10 to 15 minutes and add precooked chicken. Cook additional 3 to 5 minutes. Serve over 1/4 bowl corn chips or tortilla chips in bottom of bowl.