• Add chicken to a medium pot with two cups of broth if using raw chicken. Bring to a boil over high heat, reduce heat to medium-low, cover, and simmer for 15 minutes until cooked and tender.
• Remove chicken from the broth to cool, then shred or dice it. Reserve broth. If you are using already cooked or grilled chicken, go ahead and dice or shred it.
• Saute onions, jalapeño, and garlic in a tablespoon of oil over low heat until the onion is translucent.
• While onion, jalapeño, and garlic are sauteing, mix cornmeal and milk and set aside.
• Add broth, beans, diced or shredded chicken, canned chiles, and spices to the onion mix. Bring to a boil and then reduce heat to medium-low. Cover and simmer for thirty minutes.
• Add cornmeal/milk mixture and simmer for another 10 minutes over medium heat, occasionally stirring to prevent sticking and burning on the bottom of the pot.

Adjust seasonings and serve with tortilla chips and preferred toppings:

• Some Topping Options: Finely chopped cilantro
• Finely sliced scallions
• Tortilla chips
• Grated cheese (Cheddar, Monterey Jack, Pepper Jack, Queso Fresco)
• Diced black olives
• Fresh limes
• Sour cream
• Diced Avocado
• Fresh chopped jalepeño peppers