In a 6 quart dutch oven, place chicken and bouillion cubes with just enough water to cover chicken. Gently simmer COVERED with lid slightly tilted on LOW heat for 1 hour or til meat is falling off bone. Remove chicken, strain stock and reserve, while chicken cools on a plate. In pot add butter and celery. Saute for 5 mins. over LOW heat. Add onion, another 5 mins. Add chili seasoning packs, stirring well to dissolve, saute for a few mins, then add stock back in. Add black beans and simmer for 10 mins. While doing this, debone and dice or "pull" your chicken. Add navy, great northern and cannellini beans. Simmer 5 mins. Add diced chicken and can of corn, simmer 5 mins. Add canned milk and half a can of water. Bring back up to heat but do not boil. At this point it is done, check to see if a little bit of salt is needed. If it seems a little thick depending on how much stock you had, you may need to add a little milk. If it seems thin, you can thicken with a cornstarch slurry. Top with sour cream, shredded cheddar cheese, chopped scallions or a scoop of white rice, or none of the above. All that is optional and is wonderful without any of it. Can be served with tortilla chips instead of soup crackers.