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 or vegetable broth 1 16 oz can of Great Northern white beans 1 16 oz can of kernel or creamed corn 1 16 oz can of diced new potatoes 1 tsp salt 1/4 tsp black pepper 1/4 tsp dried thyme 1/2 tsp ground comino (cumin) 1 tsp to 1 Tbsp chili powder or smoked paprika, 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. Serve garnished with shredded Monterey Jack (optional). VARIATION: Substitute ~1 lb smoked, fully cooked sausage (diced or sliced) for the chicken. Some dry spices may need to be reduced or deleted depending on how highly seasoned the sausage is.