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