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White Bean Chili

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Ingredients
  • 2 1/2 cups water
  • 1 tsp lemon pepper
  • 1 tsp cumin seed
  • 4 chicken breast halves (skin removed)
  • 1 tsp olive oil
  • 1 garlic clove, minced
  • 1 cup chopped onions
  • 9 ounces pkg. white corn, thawed
  • 2 4-oz cans diced green chiles, undrained
  • 1 tsp ground cumin
  • 2 to 3 tbsp. lime juice
  • 2 15-oz cans Great Northern Beans, undrained
  • 2/3 cup shredded Monterey Jack cheese
  • Tortilla chips
Instructions

In large saucepan, combine water, 1 tsp. lemon pepper and cumin seed; bring to a boil. Add chicken. Reduce heat to low; cover and simmer 20 to 28 minutes or until chicken is fork tender and juices run clear. Remove chicken from bones; cut into 1-inch pieces. Return chicken to saucepan. Spray medium skillet with cooking spray; heat over medium heat. Add minced garlic; cook and stir 1 minute. Remove from pan; add to chicken mixture. Add 1 cup onions to skillet; cook and stir until tender. Add cooked onions, corn, chilies, ground cumin and 2 to 3 Tbsp. lime juice to chicken mixture. Bring to a boil. Add beans; cook until thoroughly heated. To serve, place about 1 tbsp. each of tortilla chips and cheese in each bowl; ladle hot soup over cheese. 8 (1-cup) Servings (Note: I prefer to melt the cheese and put crushed tortillas on top of the chili instead of the bottom of bowl) jj

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