White Chicken Chili

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White Chicken Chili

white chicken chili 1

2 ½ cups water                                          1 tsp lemon pepper
1 tsp Cumin Seed                                       1 ½ lb chicken breast
Olive Oil Spray                                           skinless & boneless
1 cup chopped onion                                  1 clove garlic, minced
2 (4 oz) cans diced green chilies             1 tsp Ground Cumin
2 (9 oz) pkg frozen shoepeg corn            2-3 Tbsp lime juice
2 (15 oz) cans Great Northern Beans

 

Optional: (it you must)
Baked Tortilla Chips                        Shredded Low Fat Monterey Jack Cheese

Boil Water with lemon pepper and cumin seed. Add chicken and cook on medium until juices run clear.  Remove chicken, cut into bite-sized pieces.  Return to water.

In skillet cook garlic and onions until translucent.  Add to chicken pot long with corn, cumin, chilies and lime juice. Bring to boil, then add beans.

Cook until beans are warm.

This makes a delicious chili.  If you need more, or are serving it at a party and need your chips and cheese:

Put a few corn chips in the bottom of your bowl.  Then add some cheese, and pour the warm chili over this.  The chips will still crunch and the cheese will melt.

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