White Chicken Chili
1 t lemon pepper
1 t cumin seed
4 chicken breasts without skin
1 cl garlic, chopped finely
1 c onion
16 oz green chiles, undraned
1 t cumin, Ground
3 T lime juice
28 oz great northern beans, undrai
2/3 c tortilla chips, crushed
2/3 c fat-free monterey jack chees
In a large saucepan, combine 2 and 1/2 cups of water with the lemon pepper and cumin seed. Bring to a boil.
Add the chicken breast havles, and return to a boil. Reduce the heat to low, and simmer 20 to 30 minutes, or until chicken is fork tender and the juices run clear.
Remove the chicken from the pan and cut into tiny pieces. Defat the broth (put in fridge, and skim off congealed fat), return to the saucepan, and place the chicken back in the stock.
Spray a medium skillet with vegetable oil cooking spray, add the garlic, and cook and stir over low heat 1 minute.
Add to the chicken, then saute the onions in the same skillet, cooking until tender.
Add the cooked onions, corn, chiles, cumin, and lime juice to the chicken mixture. Bring to a boil.
Add beans and simmer until thoroughly heated, about 45 minutes. To serve, place about 1 Tablespoon each of tortilla chips and cheese in 8 individual soup bowls, ladle hot chili over, and serve with salsa.