White Chili

• 2 1/2 c. water
• 1 tsp. lemon pepper seasoning
• 1 tsp. cumin seed
• 4 chicken breast halves, skin removed
• olive oil nonstick cooking spray or 1 tsp. olive oil
• 1 garlic clove, minced
• 1 c. chopped onions
• 2 (9 oz.) pkg. Green Giant frozen Shoepeg white corn, thawed
• 2 (4.5 oz.) cans chopped green chiles (undrained)
• 1 tsp. cumin
• 2 to 3 Tbsp. lime juice
• 2 (15.5 oz.) Great Northern beans (undrained)
• 2/3 c. crushed tortilla chips
• 2 oz. (1/2 c.) shredded Monterey Jack cheese

1. In large saucepan, combine water, lemon pepper seasoning and cumin seed.
2. Bring to a boil.
3. Add chicken.
4. Reduce heat to low. Cover and simmer 20 to 30 minutes or until chicken is tender and juices run clear.
5. Remove chicken from bones.
6. Cut into 1-inch pieces.
7. Return chicken to saucepan.
8. Spray medium skillet with cooking spray.
9. Heat until hot.
10. Add garlic.
11. Cook and stir 1 minute.
12. Add to chicken mixture.
13. Add onions to skillet.
14. Cook and stir until tender.
15. Add cooked onions, corn, chiles, cumin and lime juice to chicken mixture. Bring to a bowl.
16. Add beans.
17. Cook until thoroughly heated.

water, lemon pepper, cumin, chicken, olive oil nonstick cooking spray, garlic, onions, green giant, green chiles, cumin, lime juice, beans, tortilla chips, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4396 (may not work)