Low-Fat White Chicken Chile

By avaspapa

Ingredients

• 1 t. lemon pepper
• 1 t. cumin seed (not ground)
• 3 boneless, skinless chicken breast halves
• 1 clove garlic, chopped
• 1 c. chpped onion
• 2 (8 oz.)cans white Shoepeg corn, drained
• 2 (4 oz.) chopped green chilies, undrained
• 1 t. ground cumin
• 2-3 T. lime juice
• 2 (14 oz.) white or great northern beans, undrained
• Tortilla chips
• Monterey Jack Cheese, shredded

Preparation

Step 1

Combine 2 1/2 c. water, lemon pepper and cumin seed. Bring to boil. Add chicken. Return to a boil. Simmer 20-30 min, until chicken is done. Remove chicken and cut into small pieces. Put chicken back into the broth. Saute garlic and onions in cooking spray. Add onions and garlic to chicken stock. Add onions, corn, chilies, ground cumin, and lime. Bring to a boil. Add beans. Simmer for 45 min.

Serve: put chips and cheese in the bottom of the bowl. Pour chili on top. Top with sour cream and salsa, if desired.