Ingredients
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2 1/2 cups water
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1 teaspoon lemon pepper seasoning
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1 teaspoon ground cumin
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1 tablespoon olive oil
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1 clove garlic, finely chopped
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1 cup chopped onion
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2 (8 ounce) cans white shoepeg corn, drained
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2 (4 ounce) cans chopped green chilies, undrained
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1 teaspoon ground cumin
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2 -3 tablespoons lime juice
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2 (14 ounce) cans great northern beans, undrained
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shredded monterey jack cheese, to garnish
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4 boneless skinless chicken breast halves, trimmed of all excess fat
Instructions
- In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground cumin, and olive oil.
- Bring to a boil.
- Add the chicken breast halves and return to a low boil, then reduce the heat to low and simmer 20-30 minutes or until the chicken is fork tender and the juices are clear.
- Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth.
- Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth.
- Bring to a boil.
- Simmer until thoroughly heated, about 45 minutes.
- To serve, ladle into soup bowls and sprinkle cheese on top.
- Refrigerate any leftovers; this chili is usually even better heated up the next day.