Chicken Chili

Line a 9x13 pyrex with foil.
Place 6 chicken breasts inside (or you can use thighs, just use more of them).
Dump 2 cans of diced tomatoes (with the juice) on top.
Slice 1 onion and put in.
Add spices: s&p, garlic, chili powder, cumin
Mix until everything is covered with sauce and spices, then cover w/ foil and bake in the oven at 375 for at least an hour.

Once chicken is done, take out chicken with tongs and chop into bite size (or slightly larger) pieces. This can be done while chicken is hot.

Put chicken pieces into a large pot.
Pour all of the tomatoes and onions from baking into the pot.
Add two cans of beans (black or kidney or whatever you like in chili).
Add two cans of corn (or use frozen).
Add another can of diced tomatoes.
Add chicken stock until the chili has desired consistency.
Add one or two chicken boullion cubes to give richer flavor.
Spice s&p, garlic, chili powder, cumin until chili has reached desired spicy-ness.
Heat through and serve! I usually serve w/shredded cheese and sour cream along with corn bread and/or chips. I sometimes serve it over rice.