White Chili - cooking recipe

Ingredients

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

Preparation

In
large
saucepan,
combine
water,
lemon pepper and cumin seed.
Bring
to
boil, then add chicken breast halves. Reduce heat to low; cover and simmer 20 to 28 minutes or until chicken is
fork-tender and juices run clear.
Remove chicken from
bones; cut into 1-inch pieces or shred.
Return chicken to
saucepan. Spray
medium
skillet with cooking spray; heat over medium heat. Add garlic clove, cook and stir one minute. Remove
from
pan
and add to chicken mixture.
Add onions to skillet.
Cook
and
stir until
tender.
Add
cooked onions, corn,
chilies, ground cumin and 2 to 3 tablespoons lime juice to
chicken
mixture.
Bring
to a
boil.
Add beans and cook until thoroughly heated.