1 medium onion, chopped
1 clove garlic, minced
1 tsp. ground cumin
2 whole chicken breasts, skinned, boned, and cut into 1 inch
chunks
1 16 oz. can white kidney beans, drained
1 19 oz. can garbanzo beans, drained
1 12 oz. can white corn, drained
2 4 oz. cans diced mild green chiles
2 chicken bouillon cubes
1 1/2 cups water
3 drops hot pepper sauce
1 cup Monterey Jack cheese, shredded
Preheat oven to 350 degrees. In a small saucepan over medium
heat, cook onion, garlic, and cumin until onion is tender. In 2
1/2 quart casserole, combine onion mixture with chicken, white
kidney beans, garbanzo beans, corn, green chiles, bouillon, and
1 1/2 cups water (I use less liquid). Cover casserole and bake
50-60 minutes until chicken is tender. To serve, stir hot
pepper sauce into chili to taste. Serve with shredded cheese
on top.
Serves 8. Per serving: Calories 339, Saturated fat: 10g, Total
fat: 26g, Carbohydrates: 37g, Sodium 1123 mg, Cholesterol 52 mg.
