2 1/2 cups water
1 tsp lemon pepper
1 tsp cumin
4 chicken breast halves (skin removed)
non-stick cooking spray
1 garlic clove minced
1 cup onions
2- 4 oz cans diced green chilies (undrained)
2- 9 oz frozen shoepeg white corn (can also use yellow corn, or canned corn)
1 tsp cumin (ground)
2-3 Tbsp lime juice
2- 15 oz cans great northern beans (undrained)
OPTIONAL
1 cut shredded Monterey Jack cheese
Salsa
Tortilla chips
Combine water, lemon pepper, cumin. Boil. Add chicken and reduce heat. Cover, and simmer 20-28 minutes, until chicken is fork tender and juices run clear. In a medium skillet, spray with cooking oil, over medium heat, cook garlic. Cook 1 minute and add to soup. Cook onions and add to soup. Then add corn, green chilies, ground cumin and lime juice. Bring to a boil and add beans. Garnish with optional items.
Melissa Hammer
