White Chicken Chili

Description
Serves eight

Ingredients

 * 1 tsp lemon pepper
 * 1 tsp cumin seed
 * 4 boneless, skinless chicken breast halves
 * 1 clove garlic, chopped fine
 * 1 cup chopped onion
 * 16 oz (2 x 8 oz cans) white shoe peq corn, drained
 * 4 oz (1 can) chopped green chiles, drained
 * 1 tsp ground cumin
 * 2 to 3 tbsp lime juice
 * 2 (14 oz) cans white or Great Northern beans, undrained
 * ⅔ cup crushed tortilla chips
 * ⅔ cup shredded fat-free Monterey jack cheese

Directions

 * 1) In a large saucepan, combine 2½ cups water with the lemon pepper and cumin seed.
 * 2) Bring to a boil.
 * 3) Add chicken breast halves and return to a boil.
 * 4) Reduce the heat to low and simmer 20 to 30 minutes, or until the chicken is fork-tender and the juices run clear.
 * 5) Remove the chicken from the pan and cut into tiny pieces.
 * 6) Defat the broth, return to the saucepan, and place the chicken back in the stock.
 * 7) Spray a medium skillet with vegetable oil cooking spray, add the garlic, and cook and stir over low heat for one minute (careful not to burn garlic ~-it is terrible).
 * 8) Add to the chicken, then saute" the onion in the same skillet, cooking until tender.
 * 9) Add the cooked onion, corn, chiles, ground cumin, and lime juice to the chicken mixture.
 * 10) Bring to a boil.
 * 11) Add beans and simmer until thoroughly heated, about 45 minutes.
 * 12) To serve, place about one tablespoon each of tortilla chips and cheese in eight individual soup bowls, ladle hot chili over, and serve with salsa.

Nutrtional information
Per 1½ cup serving: 2 grams fat