White Chile

• 2 1/2 c. water
• 1 tsp. lemon pepper
• 1 tsp. cumin seed
• 4 chicken breast halves, skin removed
• olive oil no-stick cooking spray
• 1 garlic clove, minced
• 1 c. onion, chopped
• 2 (9 oz.) pkg. frozen Shoe Peg white corn, thawed
• 1 tsp. ground cumin
• 2 to 3 Tbsp. lime juice
• 2 (15 oz.) cans Great Northern beans (undrained)
• 2 (4 oz.) cans diced green chilies (undrained)
• tortilla chips
• Monterey Jack cheese, shredded
• salsa

1. In large saucepan, combine water, lemon pepper and cumin seed. Bring to a boil.
2. Add chicken.
3. Reduce heat to low; cover and simmer for 20 minutes or until chicken is fork-tender and juices run clear.
4. Remove chicken and cut into 1-inch pieces.
5. Return to pan.

water, lemon pepper, cumin, chicken, olive oil, garlic, onion, frozen shoe peg white corn, ground cumin, lime juice, cans great northern beans, green chilies, tortilla chips, cheese, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=570727 (may not work)