Tom'S White Chili

• 1 Tbsp. salad oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 2 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 to 19 oz.) can garbanzo beans, drained
• 2 (12 oz.) cans white corn, drained
• 3 to 4 oz. cans chopped green chilies
• 2 chicken flavor bouillon cubes or envelopes
• hot pepper or Tabasco sauce
• 1/2 lb. shredded Monterey Jack cheese (1 c.)

1. In small frypan over medium heat, in hot salad oil, cook onion, garlic and cumin until onion is tender.
2. Put all ingredients into a crock-pot (except cheese and Tabasco sauce). Simmer overnight or make in the morning and cook while you're at work!
3. Make sure chicken is cooked thoroughly, at least 4 to 5 hours on high simmer.
4. Add hot pepper sauce to taste and garnish with shredded cheese.
5. Great with corn bread and a real hit at Superbowl parties! Makes approximately 8 main dish servings. Lo-Cal too!

salad oil, onion, garlic, ground cumin, chicken breasts, white kidney beans, garbanzo beans, white corn, green chilies, chicken flavor, hot pepper, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=718353 (may not work)