White Chili

2 1/2 cups water
1 tsp. lemon pepper
1 tsp. cumin seed
4 chicken breasts
Bring water and spices to a boil add chicken. Reduce heat to low; cover & simmer until chicken is fork tender. Drain (cut into bite size pieces)

Sautee
1 clove garlic, minced
1 cup chopped onion
In a skillet spray with cooking spray heat and add garlic and onions until tender. Add to chicken

Combine
1 tsp. ground cumin
2-3 Tbsp. lime juice
2 cans Shoepeg White corn (Green Giant), not drained
2 (4 oz.)cans diced green chilies, not drained
2 cans Great Northern Beans (white beans), not drained
Add to chicken and onions in a pot. Cook until thoroughly heated.

Ladle soup into bowls and garnish with
crushed tortilla chips
Monterey Jack cheese, grated
salsa
sour cream