White Chicken Chili

Great for those cool fall nights!

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 2 1⁄2 cups water
• 2  teaspoons cumin, divided
• 1  teaspoon lemon pepper
• 1  lb boneless skinless chicken breast
• 1 1⁄2 tablespoons olive oil
• 1  garlic clove, minced
• 1  onion, chopped
• 2 (9 ounce) packages  frozen white shoepeg corn
• 2 (4 ounce) cans diced green chilies
• 3  tablespoons lime juice
• 2 (15 ounce) cans great northern beans (white)

• Garnish

•  crushed  corn chips
•  shredded monterey jack cheese

Directions

1. In a large soup pan combine water, 1 tsp cumin, lemon pepper, and chicken breasts. Bring to a boil, then cover and simmer until chicken is cooked (30-45 minutes).
2. Remove chicken from pot and shred or cut into bite-sized pieces.
3. Remove fat from broth, then put broth and chicken back into soup pot.
4. Heat olive oil in a skillet. Add minced garlic and chopped onion and saute until onions are tender.
5. Add onions, corn, green chilis (undrained), 1 tsp cumin, and lime juice to the soup pot and bring the entire mixture to a boil.
6. Add beans (undrained) and cook until heated through.
7. To serve, put some crushed chips and shredded Monterey Jack cheese in a bowl, then spoon chili over top.