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| White Chili III |
2 1/2 cups water
1 teaspoon lemon pepper
1 teaspoon cumin seeds
4 chicken breast halves, skinned and boned
1 teaspoon olive oil
1 clove minced garlic
1 cup chopped onions
2 (9 ounce) packages frozen white corn, , thawed
2 (4-8 ounce) cans chopped green chilies (, I use 2)
1 teaspoon ground cumin
2-3 teaspoons lime juice
2 (15 ounce) cans great northern beans, undrained
crushed tortilla chips
shredded monterey jack cheese (, or whatever cheese you
prefer)
Mix water, lemon pepper and cumin seed in large saucepan and
heat to a boil.
Add chicken breast halves, reduce heat to low, cover and
simmer until
chicken is fork tender and juices run clear, about 20-25 minutes.
Remove chicken from pot and cut into 1 inch pieces.
Add chicken back to liquid in saucepan.
Heat olive oil in skillet and cook onions and garlic for a minute or two and
then
add to saucepan with the chicken.
Stir in corn, green chilies, ground cumin and lime juice and heat to a boil.
Add beans and cook until thoroughly heated.
To serve- place crushed tortilla chips and some shredded cheese into each
bowl
and ladle hot soup over them.
Makes 6 servings
Recipe contributed by Babs in Toyland
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