Chicken Chili

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 teaspoon lemon pepper
• 1 teaspoon cumin seed
• 4 boneless skinless chicken breast halves
• 1 clove garlic, chopped fine
• 1 cup chopped onion
• 2 (8 ounce) cans corn, drained
• 1 (4 ounce) can chopped green chilies, undrained
• 1 teaspoon ground cumin
• 2 -3 tablespoons lime juice
• 2 (14 ounce) cans beans or 2 (14 ounce) cans great northern beans, undrained
• 2/3 cup crushed tortilla chips
• 2/3 cup shredded fat-free monterey jack cheese

Recipe

• 1 in a large saucepan, combine 2 1/2 cups of water with the lemon pepper and cumin seed.
• 2 bring to a boil.
• 3 add the 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 1 minute (careful not to burn garlic.) add to the chicken, then sauté the onion in the same skillet, cooking until tender.
• 8 add the cooked onion, corn, chiles, ground cumin and lime juice to the chicken mixture.
• 9 bring to a boil.
• 10 add beans and simmer until thoroughly heated, about 45 minutes.
• 11 to serve, place about 1 tbsp.
• 12 each of tortilla chips and cheese in eight individual soup bowls, ladle hot chili over, and serve with salsa.