Tom'S White Chili - cooking recipe

Ingredients
    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.)
Preparation
    In small frypan over medium heat, in hot salad oil, cook onion, garlic and cumin until onion is tender.
    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!
    Make sure chicken is cooked thoroughly, at least 4 to 5 hours on high simmer.
    Add hot pepper sauce to taste and garnish with shredded cheese.
    Great with corn bread and a real hit at Superbowl parties! Makes approximately 8 main dish servings. Lo-Cal too!

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