White Chili

• 1 Tbsp. salad oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 Tbsp. ground cumin
• 2 whole large chicken breasts, skinned, boned and cut into 1-inch chunks
• 1 (15 to 19 oz.) can white kidney beans, drained
• 1 (15 to 19 oz.) can garbanzo beans, drained
• 1 (12 oz.) can white corn, drained
• 2 (4 oz.) cans chopped green chiles
• 2 chicken flavor bouillon cubes
• hot pepper sauce
• 1/2 lb. Monterey Jack cheese, shredded

1. Preheat oven to 350u0b0.
2. In small saucepan over medium heat in hot oil, cook onion, garlic and cumin until onion is tender.
3. In a 2 1/2-quart casserole, combine onion mixture with kidney beans, garbanzo beans, corn, chiles, bouillon and 1 1/2 cups water. Cover casserole and bake 50 to 60 minutes until chicken is tender.

salad oil, onion, clove garlic, ground cumin, chicken breasts, white kidney beans, garbanzo beans, white corn, green chiles, chicken flavor, pepper sauce, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=954566 (may not work)