1 1/2 lbs split chicken breasts with ribs, skin removed
1 tsp olive oil
1 tsp minced garlic
1 cup chopped onion
1 (19 oz) can cannelloni beans, undrained
1 (15 oz) can Great Northern beans, undrained
2 (4 oz) cans diced green chilies, undrained
2 T snipped fresh cilantro
2 tsp ground cumin
1/2 tsp salt
1/2 tsp cayenne pepper

Shredded Colby or Monterey Jack Cheese
Tortilla Chips

In a large saucepan, add chicken to boiling salted water (3 cups water, 1 tsp salt).  Reduce heat to low, simmer, covered, until chicken is fork tender and juices run clear (20 to 25 minutes).  Remove chicken from bones, cut into 1 inch pieces.  Heat oil in Dutch oven, saute garlic and onion over medium heat until onion is tender (4 to 5 minutes).  Stir in chicken and remaining ingredients except cheese and tortilla chips; heat through.  Ladle into soup bowls, sprinkle with cheese and crushed tortilla chips.