White Chili

• 2 1/2 cups water
• 1 teaspoon lemon pepper
• 1 teaspoon cumin seed
• 4 chicken breast halves, skinned and boned
• 1 teaspoon olive oil
• 1 minced garlic clove
• 1 cup chopped onion
• 2 (9 ounce) packages frozen white corn, thawed
• 2 (4 -8 ounce) cans chopped green chilies (I use 2)
• 1 teaspoon ground cumin
• 2 -3 teaspoons lime juice
• 2 (15 ounce) cans great northern beans, undrained
• crushed tortilla chips
• shredded monterey jack cheese (or whatever cheese you prefer)

1. Mix water, lemon pepper and cumin seed in large saucepan and heat to a boil.
2. Add chicken breast halves, reduce heat to low, cover and simmer until chicken is fork tender and juices run clear, about 20-25 minutes.
3. Remove chicken from pot and cut into 1 inch pieces.
4. Add chicken back to liquid in saucepan.
5. Heat olive oil in skillet and cook onions and garlic for a minute or two and then add to saucepan with the chicken.
6. Stir in corn, green chilies, ground cumin and lime juice and heat to a boil.
7. Add beans and cook until thoroughly heated.
8. To serve- place crushed tortilla chips and some shredded cheese into each bowl and ladle hot soup over them.

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

Taken from www.food.com/recipe/white-chili-15641 (may not work)