White Chicken Chili

• 2 1/2 cups water
• 2 teaspoons cumin, divided
• 1 teaspoon lemon pepper
• 1 lb boneless skinless chicken breast
• 1 1/2 tablespoons olive oil
• 1 garlic clove, minced
• 1 onion, chopped
• 2 (9 ounce) packages frozen white shoepeg corn
• 2 (4 ounce) cans diced green chilies
• 3 tablespoons lime juice
• 2 (15 ounce) cans great northern beans (white)
• Garnish
• crushed corn chips
• shredded monterey jack cheese

1. In a large soup pan combine water, 1 tsp cumin, lemon pepper, and chicken breasts. Bring to a boil, then cover and simmer until chicken is cooked (30-45 minutes).
2. Remove chicken from pot and shred or cut into bite-sized pieces.
3. Remove fat from broth, then put broth and chicken back into soup pot.
4. Heat olive oil in a skillet. Add minced garlic and chopped onion and saute until onions are tender.
5. Add onions, corn, green chilis (undrained), 1 tsp cumin, and lime juice to the soup pot and bring the entire mixture to a boil.
6. Add beans (undrained) and cook until heated through.
7. To serve, put some crushed chips and shredded Monterey Jack cheese in a bowl, then spoon chili over top.

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

Taken from www.food.com/recipe/white-chicken-chili-261394 (may not work)