Stuff you’ll need:

• 1-1/2 lbs bone in chicken breast
• 2(4oz) cans diced green chiles u drained
• 2-3 hindquarters
• 1 teaspoon olive oil
• 2 tablespoons snipped fresh cilantro
• 1 teaspoon minced garlic
• 1 cup chopped onion
• 2 tablespoons ground cumin
• 1 (19 oz) can cannelloni beans, undrained
• ¼ teaspoon cayenne pepper
• ¼ teaspoon salt
• 1 (15 oz) can Great- Northern beans, undrained
• shredded Colby or Monterey Jack cheese
• tortilla chips (Mission Brand)

Stuff you’ll need to do:

• In large saucepan, just cover chicken with salted water and bring to a boil. Reduce heat to low, simmer, covered, until chicken is fork-tender and juices run clear (20 to 25 minutes). Remove chicken from bones; cut into 1-inch pieces. Heat oil in dutch oven; saute’ garlic and onion over medium heat until onion is tender (4 to 5 minutes). Stir in chicken and remaining ingredients except cheese and tortilla chips; heat through. Ladle into soup bowls; sprinkle with cheese and crushed tortilla chips. Don’t overcook – it will get mushy.

Notes:

• Keep the broth from the boiled chicken to thin the chili. Sometimes I add only one can of green chilies, and usually I use three different kinds of beans – the Randall’s northern bean in a jar are good, and I like to add red beans for color.
  Can heat slowly in a crock pot – on high for 2-3 hours, low for about 4 hours.