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White Bean Chili

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 oz 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

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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2 of 5 people found the following review helpful:
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Good Chili, March 13, 2007 - 04:54 PM
Reviewer: Anonymous from Naples, FL
My 12 year old son and I made this chili for our family and it was very tasty. I changed the recipe just a little. To save time you can use boneless and skinless chicken breasts and cut into pieces before cooking. It will save alot of time. We served it with fried bread instead of tortilla chips. Delicious!

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