CHILI BLANCO 2 boneless, skinless chicken breast halves 1 clove garlic, minced 1 small sweet onion, diced 1 small green bell pepper, diced 1 16 oz can of chicken broth 1 16 oz can of Great Northern white beans, drained and rinsed 1 16 oz can of kernel corn 1 16 oz can of new potatoes, drained, rinsed and quartered if whole 1 tsp salt 1/4 tsp black pepper 1/4 tsp thyme 1/2 tsp ground comino (cumin) 1 tsp to 1 Tbsp chili powder, to taste Brown breasts in a dutch oven with a bit of (olive) oil. Remove chicken and saute garlic, onion and bell pepper. Dice chicken to bite-size and return to dutch oven. After the vegetables are softened add canned items and dried seasonings. Mix, cover and simmer for one hour, stirring occasionally.