Ingredients

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 small onion, diced
• 2 pounds chicken breasts, bone-in, skinless (about 2 large breasts)
• 1 quart (32 oz) chicken stock (i use low sodium chicken stock)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 can white beans, drained and rinsed
• 1 cup frozen shoe peg white corn
• 1 jar diced green chilies (they are mild.)
• The juice of 1 lime (about 2 to 3 tbsp lime juice)

Instructions

1. Heat olive oil in a large saucepan over medium heat and cook onions for 4 to 5 minutes or until translucent.
2. Add garlic and cook an additional minute.
3. Add the whole chicken breasts, stock and salt to the saucepan, cover, bring to a boil and reduce to a simmer.
4. Cook for 18-20 minutes, remove chicken to a plate and allow to cool.
5. While the chicken is cooling, add the remaining ingredients to the pot.
6. Remove the chicken from the bone, chop into bite-size pieces, and add to the pot.