Mike'S White Chili

• 1 teaspoon cumin seed
• 1 teaspoon ground cumin
• 1 1/2 lbs skinless chicken breasts
• 2 1/2 cups water
• 1 teaspoon lemon pepper
• 3 cloves garlic
• 1 cup chopped white onion
• 1 lb white corn (about 2 cans)
• 2 (4 ounce) cans diced green chilies
• 3 tablespoons lime juice
• 2 (15 ounce) cans great dry northern white beans
• reduced-fat monterey jack cheese

1. Put water, lemon pepper, and cumin seed in a large pot.
2. Bring to boil, Add diced chicken and cook completely (about 10-15 minutes).
3. Reduce heat to low.
4. In a separate skillet, saute the chopped garlic and onion about 5 minutes.
5. Add the garlic, onions, and all of the remaining ingredients into the pot (except cheese).
6. Keep the temperature low and simmer for at least 1/2 hour.
7. Serve the chili over or with nacho chips and shredded cheese.
8. Enjoy!
9. NOTE: DO NOT drain the liquid from the canned ingredients.
10. Add all of it to the chili.

cumin, ground cumin, chicken breasts, water, lemon pepper, garlic, white onion, white corn, green chilies, lime juice, beans, cheese

Taken from www.food.com/recipe/mikes-white-chili-64213 (may not work)