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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Great for those cool fall nights! Ingredients:
2 1/2 cups water |
2 teaspoons cumin, divided |
1 teaspoon lemon pepper |
1 lb boneless skinless chicken breast |
1 1/2 tablespoons olive oil |
1 garlic clove, minced |
1 onion, chopped |
2 (9 ounce) packages frozen white shoepeg corn |
2 (4 ounce) cans diced green chilies |
3 tablespoons lime juice |
2 (15 ounce) cans great northern beans (white) |
crushed corn chips |
shredded monterey jack cheese |
Directions:
1. 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).
2. Remove chicken from pot and shred or cut into bite-sized pieces.
3. Remove fat from broth, then put broth and chicken back into soup pot.
4. Heat olive oil in a skillet. Add minced garlic and chopped onion and saute until onions are tender.
5. Add onions, corn, green chilis (undrained), 1 tsp cumin, and lime juice to the soup pot and bring the entire mixture to a boil.
6. Add beans (undrained) and cook until heated through.
7. To serve, put some crushed chips and shredded Monterey Jack cheese in a bowl, then spoon chili over top.
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