White Chili

Ingredients

• 3 chicken breasts
• 1 cup(s) frozen corn thawed
• 3 can(s) great northern beans drained
• 1 4 oz can(s) diced green chiles
• 1 teaspoon(s) lemon pepper
• 1 teaspoon(s) cumin
• tortilla chips
• 1-2 garlic cloves minced
• 1 large onion
• 1 lime
• 2 teaspoon(s) olive oil
• grated Jack cheese

Preparation

1. Placed chicken breasts in large pot, cover with water (2-3 cups). Add lemon pepper and cumin. Bring to a boil, turn down to simmer and cook until chicken is tender. Remove chicken reserving the broth and shred chicken with two forks. Set chicken aside. In another pan, saute onion and garlic in a little olive oil. Add chicken. Add chicken mixture to chicken broth and then add beans, chiles, and corn. Squeeze in juice of lime. Heat through. Season with more cumin if desired. Placed about 6 chips in each soup bowl. Add 1 cup of white chili and 2 tablespoons of shredded cheese on top. (Makes 8-12 servings)