The Best White Chicken Chili

• 2 1/2 cups water
• 1 teaspoon lemon pepper seasoning
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• 4 boneless skinless chicken breast halves, trimmed of all excess fat
• 1 clove garlic, finely chopped
• 1 cup chopped onion
• 2 (8 ounce) cans white shoepeg corn, drained
• 2 (4 ounce) cans chopped green chilies, undrained
• 1 teaspoon ground cumin
• 2 -3 tablespoons lime juice
• 2 (14 ounce) cans great northern beans, undrained
• shredded monterey jack cheese, to garnish

1. In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground cumin, and olive oil.
2. Bring to a boil.
3. Add the chicken breast halves and return to a low boil, then reduce the heat to low and simmer 20-30 minutes or until the chicken is fork tender and the juices are clear.
4. Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth.
5. Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth.
6. Bring to a boil.
7. Simmer until thoroughly heated, about 45 minutes.
8. To serve, ladle into soup bowls and sprinkle cheese on top.
9. Refrigerate any leftovers; this chili is usually even better heated up the next day.

water, lemon pepper, ground cumin, olive oil, chicken breast halves, clove garlic, onion, white shoepeg corn, green chilies, ground cumin, lime juice, great northern beans, cheese

Taken from www.food.com/recipe/the-best-white-chicken-chili-110505 (may not work)