• 4 boneless, skinless chicken breasts
• 56-oz chicken broth
• 1 cup onion, chopped
• 1 garlic clove, minced
• 2 (10-oz) cans Great Northern white beans, undrained
• 2 (11-oz) cans shoepeg corn, undrained
• 2 (4-oz) cans chopped green chiles, undrained
• 2 tsp cumin
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt & pepper to taste
• For serving: Grated cheddar cheese, sour cream, hot sauce, tortilla chips

Place chicken, broth, onion, and garlic in stock pot and cook for 30 minutes on medium heat. Remove chicken, shred or cut into bite-sized pieces. Add the remaining ingredients and cook for 30 more minutes. Serve with toppers.