1 medium onion, chopped
 1 clove garlic, minced
 1 tsp. ground cumin
 2 whole chicken breasts, skinned, boned, and cut into 1 inch
 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.
 Source: Good Housekeeping, Nov. 1994