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4 lg chicken breasts	1/2 tsp salt
1 cup onion, chopped	1/4 tsp pepper
2 garlic cloves, minced	2 cups white beans
6 cups chicken broth	1 can Mexicorn
1 tsp oregano	1 can diced chilies
1 tsp cumin	3 Tblsp lime juice

Sort white beans (not Lima, pintos are good) and cover with boiling water in which 1 Tblsp salt has been dissolved. Soak 8 hours or overnight. Drain and rinse. Chunk boneless chicken and brown in 1 Tblsp oil; add onion and garlic and saute. Add broth, oregano, cumin, salt and pepper, beans, corn, chilies, and lime juice. Bring to boil and place in an oven-proof pot; cover and cook at 250 degrees for about 2 hours. Check for doneness and cook more if needed. Garnish with dollop of sour cream and grated cheese. Serve with tortilla chips or hot rolls. Cooking beans in the oven keeps them from falling apart as they do sometimes if cooked stovetop.