1 tbsp. salad or olive oil
 1 tsp. ground cumin
 1 med. onion, chopped
 1 clove garlic, minced (or equivalent
    of garlic powder)
 2 whole lg. chicken breasts, skinned,
    boned & cut into bite-sized chunks
 1 (15 to 19 oz.) can cannellini
    (white kidney) beans, drained &
 1 (12 oz.) can white corn, drained &
    rinsed (or 1 can Great Northern
    beans, drained & rinsed)
 2 (4 oz.) cans chopped green chilies
 1 (14 1/2 oz.) can chicken broth plus
    enough water to make 2 c.
    Cook onion, garlic and cumin in oil until onion is tender.
 Combine onion mixture, chicken, beans, corn, chilies and broth in 2
 1/2 quart casserole.  Cover and bake in 350 degree oven for 50 to 60
 minutes or microwave on high 20 minutes, stirring once after 10
 minutes.  Serve with shredded cheese and hot pepper sauce to taste.