White Chili

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

1. In a large saucepan, combine water, 1 teaspoon lemon pepper and cumin seed. Bring to a boil. Add chicken breast halves. Reduce heat to low, cover and simmer 20 to 30 minutes or until chicken is "fork tender". Remove chicken from bones and cut into 1-inch pieces. Return chicken to saucepan. Spray medium skillet with cooking spray.
2. Heat oven to medium heat.
3. Add 1 minced garlic clove, cook 1 minute and remove from pan. Add to chicken. Add onions to skillet; cook until tender.
4. Add onions, corn, chilies, ground cumin and lime juice to chicken mixture.
5. Bring to a boil. Add beans and cook until thoroughly heated through.

water, lemon pepper, cumin, chicken, olive oil nonstick cooking spray, garlic, onions, white corn, green chili, cumin, lime juice, cans great northern beans, tortilla chips, cheese, salsa sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68316 (may not work)