Aunt Pat's White Chili

2 1/2 cups water
1 tsp. lemon pepper (Lawrey's)
2 tsp. cumin powder, divided
2 chicken breasts, skinned and cut into cubes
Pam or oil
1 cup chopped onion
1 pkg. frozen shoe peg corn
1 or 2 cans of chopped green chilies, undrained. (Mexican foods section of market).
1 clove minced garlic
2 Tbsp. lime juice
(2) 15 oz cans Northern Great Beans with liquid
Crushed tortilla chips
Shredded Monterey Jack cheese

*In large pot combine water, lemon pepper and 1 tsp. cumin and bring to a boil.

*Add chicken cubes to pot. Simmer 20 minutes until chicken is tender.

*Sauté onions 2 to 3 minutes in Pam, or small amount of oil, and add to chicken.

*Add corn, chilies, 1 tsp. more cumin, minced garlic and lime juice. Simmer 10 minutes.

*Add beans and simmer 10 minutes more.

*Crush a few tortilla chips in your hand into an individual bowl. Ladle chili over them and sprinkle with cheese. Good stuff.

Note: The green chilies are not hot and add wonderful flavor. Do not try to substitute. The onions can be done earlier and put aside. I usually add more garlic, cumin and lime juice than the recipe calls for. ~Pat