White chicken chili

Yield: 8 Servings

Ingredients:

1 ts Lemon pepper
1 ts Cumin seed
4 Chicken breasts without skin
1 Cl Garlic; chopped finely
1 c Onion
16 oz Green chiles; undraned
1 ts Ground cumin
3 tb Lime juice
28 oz Great northern beans; undrai
2/3 c Tortilla chips; crushed
2/3 c Fat-free monterey jack chees

Instructions:

Recipe by: llackie@music.ferris.edu In a large saucepan combine 2 and 1/2 cups of water with the lemon pepper and cumin seed. Bring to a boil. Add the chicken breast havles and return to a boil. Reduce the heat to low and simmer 20 to 30 minutes or until chicken is fork tender and the juices run clear. remove the chicken from the pan and cut into tiny pieces. Defat the broth (put in fridge and skimoff congealed fat) return to the saucepan and place the chicken back in the stock. spray a medium skillet with vegetable oil cooking spray add the garlic and cook and stir over low heat 1 minute. Add to the chicken then saute the onions in the same skillet cooking until tender. Add the cooked onions c orn chiles cumin and lime juice to the chicken mixture. Bring to a boil. Add beans and simmer until thoroughly heated about 45 minutes. To serve place about 1 Tablespoon each of tortilla chips and cheese in 8 individual soup bowls ladle hot chili over and serve with salsa.