White Chicken Chili

4 boneless chicken breasts
1/2 cup chopped onion
2 cloves garlic, minced
16 oz can white shoepeg corn, drained
2-4oz cans chopped green chilies
1 t cumin
2-14 oz cans white/Great Northern Beans, UNdrained

Boil chicken in 4 cups water; chop into tiny pieces and return to stock.  In oiled skillet, saute' onion and garic until tender; add to chicken.  Add corn, cumin, and chilies; bring to a boil.  Add beans, reduce heat and simmer until well heated-20-25 minutes.  Top with crushed tortilla chips and shredded Monterrey Jack Cheese.