White Chili

• 4 chicken breast halves (about 1 1/2 lb.), skin removed
• 2 1/2 c. water
• 1 tsp. lemon pepper
• 1 tsp. cumin seed
• olive oil nonstick cooking spray or 1 tsp. olive oil
• 1 garlic clove, minced
• 1 c. chopped onions
• 2 (9 oz.) pkg. Green Giant Harvest Fresh frozen Shoepeg white corn, thawed
• 2 (4 oz.) cans diced green chilies, undrained
• 1 tsp. ground cumin
• 2 to 3 Tbsp. lime juice
• 2 (15 oz.) cans Green Giant or Joan of Arc Great Northern beans, undrained
• 2/3 c. crushed tortilla chips
• 1 1/2 oz. (2/3 c.) shredded reduced fat Monterey Jack cheese

1. In
2. large
3. saucepan,
4. combine
5. water,
6. lemon pepper and cumin seed.
7. Bring
8. to
9. boil, then add chicken breast halves. Reduce heat to low; cover and simmer 20 to 28 minutes or until chicken is
10. fork-tender and juices run clear.
11. Remove chicken from
12. bones; cut into 1-inch pieces or shred.
13. Return chicken to
14. saucepan. Spray
15. medium
16. skillet with cooking spray; heat over medium heat. Add garlic clove, cook and stir one minute. Remove
17. from
18. pan
19. and add to chicken mixture.
20. Add onions to skillet.
21. Cook
22. and
23. stir until
24. tender.
25. Add
26. cooked onions, corn,
27. chilies, ground cumin and 2 to 3 tablespoons lime juice to
28. chicken
29. mixture.
30. Bring
31. to a
32. boil.
33. Add beans and cook until thoroughly heated.

chicken, water, lemon pepper, cumin, olive oil nonstick cooking spray, garlic, onions, white corn, green chilies, ground cumin, lime juice, arc great northern beans, tortilla chips, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1042557 (may not work)