4 - 14 oz. cans Northern Beans (do not drain)
1 - 4 oz. can diced green chiles (do not drain)
1 small tomato, diced
chili powder
cayenne pepper
salt
pepper
1 small onion chopped
2 lbs boneless skinless chicken breast
butter (or margerine or cooking oil such as olive or vegetable oil)
shredded cheddar cheese
sour cream
jalapenos
tortilla chips (or corn chips or crackers)

Cut chicken into 1 inch pieces
In saute pan melt 2 tbsp butter over med heat (or heat pan with 2 tbsp cooking oil)
Add onions and chicken, sprinkle with salt and pepper (approx 1 tsp each)
cook until chicken is no longer pink in center
Drain any excess oil and place chicken and onions into a large pot.
Add beans, diced chiles and tomato. (you may add a few sliced jalapenos to this also, optional)
Add 1 tsp salt, 1 tsp black pepper, 2 tbsp chili powder and 1 tsp cayenne pepper
Stir thoroughly.
On Med-high heat bring to slow boil, stirring frequently
Reduce heat to simmer and cook 1 to 3 hours (the longer it cooks the better it tastes)
Garnish with cheddar cheese, sour cream and sliced jalapenos
Serve with tortilla chips, corn chips, or crackers.