White Chili - cooking recipe

Ingredients

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

Preparation

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