Mike's White Chili

• cumin seed↗1 teaspoon
• ground cumin↗1 teaspoon
• skinless chicken breasts↗1 1⁄2 lbs
• water↗2 1⁄2 cups
• lemon pepper1 teaspoon
• garlic↗3 cloves
• white onion1 cup

  chopped

• white corn (about 2 cans)↗1 lb
• diced green chilies2

  (4 ounce) cans

• lime juice↗3 tablespoons
• great dry northern white beans↗2

  (15 ounce) cans

• reduced-fat monterey jack cheese↗

Step-by-step instructions

1. 1

   Put water, lemon pepper, and cumin seed in a large pot.

2. 2

   Bring to boil, Add diced chicken and cook completely (about 10-15 minutes).

3. 3

   Reduce heat to low.

4. 4

   In a separate skillet, saute the chopped garlic and onion about 5 minutes.

5. 5

   Add the garlic, onions, and all of the remaining ingredients into the pot (except cheese).

6. 6

   Keep the temperature low and simmer for at least 1/2 hour.

7. 7

   Serve the chili over or with nacho chips and shredded cheese.

8. 8

   Enjoy!

9. 9

   NOTE: DO NOT drain the liquid from the canned ingredients.

10. 10

    Add all of it to the chili.