White Bean Chili


2 Cups White Beans

4 Boneless, Skinless Chicken Breast Halves

1 Tsp Lemon Pepper

1 Tsp Cumin

1 Clove Garlic (chopped fine)

1 Cup Chopped Onions

2 8oz Cans White Shoe Peg Corn (drained)

2 4 oz Can Chopped Green Chilis (undrained or try 1 x 8 oz (or 2 x 4 oz) Can Rotel)

2/3 Cup Crushed Tortilla Shells

2/3 Cup Shredded Monterey Jack Cheese


Preparation: In a large saucepan, combine 2-1/2 cups water with lemon pepper and bring to a boil. Add the chick breast halves and return to a boil - then reduce heat to low and simmer for 20-30 minutes or until the chicken is fork-tender and the juices run clear. Remove the chicken from the pan and cut into tiny pieces or shred. Defat the broth, return to the sauce pan and place chicken back in the stock. Spray a medium skillet with cooking spray, add the garlic, cook and stir over low heat for about a minute. Add to the chicken and saute the onion in the same skillet cooking until tender. Add the onion, corn, chilis and a little lime juice to the chicken mixture.

Cooking: Bring the above to a boil, add beans (make sure they've been soaked, rinsed and cooked properly) and simmer on low until thoroughly heated - about 45 minutes.

Serving: To serve, place about 1 Tsp each of the chips and cheese in 8 individual soups bowls, ladle hot chili over and serve with salsa. Enjoy!