Mike'S White Chili - cooking recipe

Ingredients

1 teaspoon cumin seed
1 teaspoon ground cumin
1 1/2 lbs skinless chicken breasts
2 1/2 cups water
1 teaspoon lemon pepper
3 cloves garlic
1 cup chopped white onion
1 lb white corn (about 2 cans)
2 (4 ounce) cans diced green chilies
3 tablespoons lime juice
2 (15 ounce) cans great dry northern white beans
reduced-fat monterey jack cheese

Preparation

Put water, lemon pepper, and cumin seed in a large pot.
Bring to boil, Add diced chicken and cook completely (about 10-15 minutes).
Reduce heat to low.
In a separate skillet, saute the chopped garlic and onion about 5 minutes.
Add the garlic, onions, and all of the remaining ingredients into the pot (except cheese).
Keep the temperature low and simmer for at least 1/2 hour.
Serve the chili over or with nacho chips and shredded cheese.
Enjoy!
NOTE: DO NOT drain the liquid from the canned ingredients.
Add all of it to the chili.