White Chili

1 C ripe pitted black olives drained
1 lb boneless, skinless *chicken breasts, cubed
1 can (16oz) garbanzo beans, rinsed and drained
1 can (16oz) great northern or navey beans, rinsed and drained
1 can (15 oz) cannellini beans, rinsed and drained
1 can (16oz) red kidney beans, rinsed and drained
2 cups chicken stock, plus extra as needed
2 tablesopoons canola or olive oil
1 C onions
2 cloves garlic
1 1/2 teaspoons ground cumin

2 cups crushed corn chips
6 oz montery jack cheesed, grated or cubed
*turkey, pork or beef can be substitued for the chicken

1. Combine olives, beans and chicken stock in crock-pot or slow cooker
2. Heat oil in large skillet over medium-high. Cook onion, garlic, and cumin until onions are soft, stirring frequently. Add to crock pot or slow cooker.
3. Heat oil, salt & pepper chicken, fry in pan both sides (cook about half-way) - cube chicken and add to crock pot.
4. Cover and cook on low (slow cooker) or high (crock pot) for 4 - 5 hours. Check liquid about halfway through, adding more hot broth as needed.
5. Serve in warm bowls and garnish with corn chips and cheese