Ingredients
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2 1/2 cups water
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2 teaspoons cumin, divided
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1 teaspoon lemon pepper
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1 1/2 tablespoons olive oil
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1 onion, chopped
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2 (9 ounce) packages frozen white shoepeg corn
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2 (4 ounce) cans diced green chilies
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3 tablespoons lime juice
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2 (15 ounce) cans great northern beans (white)
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crushed corn chips
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1 garlic clove, minced
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1 lb boneless skinless chicken breast
Instructions
- In a large soup pan combine water, 1 tsp cumin, lemon pepper, and chicken breasts. Bring to a boil, then cover and simmer until chicken is cooked (30-45 minutes).
- Remove chicken from pot and shred or cut into bite-sized pieces.
- Remove fat from broth, then put broth and chicken back into soup pot.
- Heat olive oil in a skillet. Add minced garlic and chopped onion and saute until onions are tender.
- Add onions, corn, green chilis (undrained), 1 tsp cumin, and lime juice to the soup pot and bring the entire mixture to a boil.
- Add beans (undrained) and cook until heated through.
- To serve, put some crushed chips and shredded Monterey Jack cheese in a bowl, then spoon chili over top.