White Chili

• 1 Tbsp. salad oil
• 1 medium size onion, chopped
• 1 garlic clove, minced
• 1 tsp. ground cumin
• 2 whole, large chicken breasts, skinned, boned and cut into 1-inch chunks
• 1 (15 to 19 oz.) can white kidney beans (cannellini), drained
• 1 (15 1/2 oz. to 19 oz.) can garbanzo beans, drained
• 1 (12 oz.) can white 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.)

1. About 1 1/2 hours before serving:
2. Preheat oven to 350u0b0.
3. In small saucepan over medium heat in hot salad oil, cook onion, garlic and cumin until onion is tender.
4. In a 2 1/2-quart casserole, combine onion mixture with chicken, white kidney beans, garbanzo beans, corn, green chilies, bouillon and 1 1/2 cups of water.
5. Cover casserole and bake 50 to 60 minutes, until chicken is tender.

salad oil, onion, garlic, ground cumin, chicken breasts, white kidney beans, garbanzo beans, white corn, green chilies, chickenflavor, pepper sauce, parsley sprigs, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=964301 (may not work)