3/4 lb-1 lb boneless, skinless chicken breasts (1 piece per person)
1 small can chopped green Ortega chilies
1 can cream of mushroom soup
1 tsp cumin
1 tsp garlic
1 tsp chicken bouillon (optional)
Pour mushroom soup, spices and chilies into a frying pan.

Add three cans of water (it looks like a lot--trust me and do it). Add the chicken breasts. They can even still be frozen at this point.

Bring the mixture to a gentle boil, then turn down the heat and simmer uncovered (this is important) for about four hours. Keep an eye on it and add water if it starts to get dry. Turn the chicken as needed to keep it moist.

Serve over rice. The soup mixture boils down and makes a nice sauce.