This recipe is really good as the weather gets colder. It is a different kind of chili that is nutritious for you.
White Chicken Chili
1 tsp lemon pepper
1 tsp cumin seed
4 boneless, skinless chicken breast halves
1 clove garlic, chopped fine
1 cup chopped onion
2-8 oz cans white corn, drained
1-4oz can of chopped green chilies, undrained
1 tsp ground cumin
2-3 tablespoons of lime juice
2-14oz cans great northern beans, undrained
Tortilla chips, crushed
Monterey Jack cheese, shredded
In a large saucepan, combine 2 ½ cups water with the lemon pepper and cumin seed. Boil water then add the chicken breasts. Reduce heat and simmer 20-30 minutes until the chicken is tender and cooked. Remove the chicken from the pan and cut into bite size pieces. Take the fat off the top of the water and place the chicken pieces in it. Spray a medium size skillet with cooking oil spray like Pam. Add the garlic, and cook and stir over low heat for about 1 minute, then sauté onion in the same skillet then put in the chicken stock in the large saucepan. Also add the corn, green chilies, cumin and lime juice to the chicken mixture, then bring to a boil. Add beans and simmer for about 45 minutes. To serve, place crushed tortilla chips and shredded cheese in soup bowls and pour chili over them.
