In a 6 quart pot, combine the chicken with the chicken broth. Cook the chicken with the broth, until the chicken is done enough to shred up. Remove the chicken from the broth and skim off any chicken fat. Shred the chicken and return to the pot. Add 3 cups of water to broth. In a pan, sauté the chopped onions until lightly brown (approx. 8 minutes) and add the chopped garlic to sauté with the onions for about 1 minute. Now add the onions and garlic to the pot with the chicken. Add the chopped chilies, cumin, oregano, cinnamon, and white beans to the pot. Bring the pot to a boil, then reduce heat to a simmer for 1 to 1-1/2 hours. Add salt and Tabasco to taste.

Serve piping hot with a handful of grated cheese over the chili. You could add sour cream, salsa or lime wedges as garnish. Serves 6 to 8.

Preheat oven to 400 degrees. Sift cornmeal, flour, baking powder and salt into a large bowl. In another bowl, beat milk, egg and oil. Mix the two bowls of ingredients together and fold in the chopped broccoli. Rub the butter in a 10 inch cast iron skillet, then pour the mixture. Then bake in top third of oven for 35 minutes or until the top of the cornbread is a golden brown. When the cornbread is done, remove from oven and lightly rub the top of the cornbread with more butter. Slice and serve.

You can save a lot of time and buy Marie Calendar's Cornbread mix and fold in the frozen chopped broccoli. Follow the instruction on the box. (The time should be about the same as above).