In a big pot, brown 1 large/2 small chicken breasts and diced onions in olive oil. Add 1 T butter, cumin, chili powder, and ¼ c flour; sautee a couple mins. Add 2½-3 c chicken broth, 1 can cannellini beans (drained), and 1 can diced green chilis (drained). Cover and simmer until chicken is done and soft, ~30 mins. Shred chicken. Stir in a couple spoonfuls of hummus (alternatively, add garlic when adding spices), a couple spoonfuls of plain yogurt, and some grated Monterey Jack cheese. Stir in frozen corn. Makes 4 servings.