my brother lives in Madison, WI with his wife and family... this came from the junior league cookbook....
3 c chicken broth
2 whole boneless, skinless chicken breasts (4 halves)
1 tbs vegetable oil
2 large onions, sliced
1 clove garlic, minced
1 c dry white wine
2 (15 oz) cans cannelloni beans, rinsed and drained
1 (14.5 oz) can white corn
1/4 c lime juice
1 (4 oz) can diced green chilies
1 small jalapeno chili, stemmed, seeded and minced(optional)
1.4 c minced fresh cilantro
1 tsp dried oregano
3/4 ts ground cumin
1/4 ts ground cinnamon
1 c shredded jack cheese
diced peeled plum tomatoes
shredded jack cheese
sliced ripe olives
in a large stock pot, bring broth to boil over high heat. Add the chicken breasts, reduce hear and cover. simmer 15-20 minutes, until the breast is cooked through, remove the chicken from the broth, and tear into bite-sized pieces.
continue boiling the broth on high until reduced to 2 cups, about 7 minutes.
transfer to bowl.
in cleaned stock pot, heat vegetable oil oer medium-high heat. add the onions and garlic sauteing until the onions are golden and sweet, about 15 minutes. Add the chilies, cilantro, cumin and cinnamon and saute an additional 5 minutes. Add the broth, wine, beans and lime juice. Bring to a boil over high heat, reduce heat to simmer covered for 15 minutes
stir the reserved chicken and cheese. heat until hot and ladle into bowls add condiments to taste