Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
6                       frozen, skinless, boneless chicken breasts
2         tbsp          chicken bouillon powder 
1         quart         water 
2         tbsp          olive oil
3         medium        onions, chopped 
28        oz            red kidney beans, rinsed and drained (2 - 14oz cans) 
14        oz            pork and beans
1         large         red pepper, chopped 
1         medium        green pepper, chopped 
38        oz canned     tomatoes, chopped, with liquid (2 - 19oz cans) 
11        oz            tomato paste (2 - 5-1/2oz cans) 
6         oz            chicken stock (from cooking breasts) 
3         tbsp          parsley 
1 1/2     tsp           cilantro (Mexican) 
1         tsp           garlic
2 1/2     tsp           cumin 
3 1/2     tsps          chili powder 
2         tbsp          hot pepper sauce (watkins inferno sauce) 
1/2       tsp           salt 
1/4       tsp           mexican pepper blend (watkins) 
1/2       tsp           sugar

Preparation:

Mix 2 tbsp chicken bouillon powder with water. Add frozen chicken breasts and bring to boil. When chicken breasts are just done and have plumped up, drain, saving some of the chicken stock. While draining and cooling, saute the chopped onions in the olive oil until just tender. Add chopped green and red peppers and saute about 3-4 minutes. Turn heat down to low. Slice the chicken breasts into chunks and add to pot. Add the drained beans, pork and beans, and spices. Simmer for about 10-15 minutes. Serve with sourdough bread or buns.