White Chili - cooking recipe

Ingredients

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

Preparation

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.
Heat oven to medium heat.
Add 1 minced garlic clove, cook 1 minute and remove from pan. Add to chicken. Add onions to skillet; cook until tender.
Add onions, corn, chilies, ground cumin and lime juice to chicken mixture.
Bring to a boil. Add beans and cook until thoroughly heated through.