Ingredients:
• 1 ¼ cup of olive oil
• 2 cups of chopped yellow onion
• 1 cup of diced red peppers
• 1 cup of diced green pepper
• 1 Tablespoon minced fresh garlic
• One or two 4oz cans of chopped green chilies
• 1 Tablespoon ground cumin
• 1 teaspoon leaf oregano
• 1 teaspoon chili powder
• 2 bay leaves
• ¼ teaspoon cayenne pepper
• 32 oz of low sodium chicken stock
• One 10oz can of cream of chicken soup
• 12 ounces of frozen whole kernel corn (One15oz can - drained can also be used)
• 3 each 15oz cans of great Northern beans (Do not drain)
• 1 ½ pounds of seasoned grilled chicken breast cut into 1" cubes

Directions:
1. Season chicken breast with salt and pepper and grill until cooked. You can also roast the seasoned breasts in the oven. Cool slightly and cut into 1" chunks.
2. Heat oil in large heavy pot over med/high heat.
3. Add onions and peppers and sauté until translucent; about 10 to 12 minutes.
4. Add garlic, chilies, cayenne pepper, cumin, bay leaves, chili powder, oregano, and grilled chicken.
5. Sauté 2 to 4 minutes.
6. Add beans, corn, cream of chicken soup and chicken broth.
7. Bring to a boil, reduce heat and simmer 1 ½ hours.
8. Serve with shredded cheese, sour cream and chopped fresh cilantro.


Crock Pot Method
If you desire to prepare this recipe in a crock pot. Place beans, corn, broth and cream of chicken soup in the crock pot. Complete steps 1 thru 4 as described above and add to contents already in pot. Stir gently to combine and cook on low for 4 or 5 hours.
Note: to thicken, smash some beans against the inside of the pot or cool completely and soup will thicken when reheated.

Yield: 3 ½ quarts or 14 - 8oz servings