White Chili

2 1/2 c. water
1 tsp. lemon pepper
1 tsp. ground cumin
3 1/2 c. chicken breast
1 c. onion, chopped
1 clove garlic, minced or crushed
2 Tbsp. butter
2 19-oz. cans white corn (can use frozen corn)
2 4-oz. cans diced green chiles, undrained
2 15-oz. cans white beans, undrained
2-3 Tbsp. lime juice

Bring water to a boil with the lemon pepper and ground cumin.  Add raw chicken and cook 20-28 minutes.  Remove chicken and cut into bite-size pieces.  Put chicken back into water.  In a frying pan, cook onion and garlic in butter until tender; add to soup.  Stir in corn and green chiles.  Bring to a boil.  Add beans and lime juice.  Cook until heated through.  Or, as my mom says, "Just throw it all in at the same time.  It still tastes good!"  This chili is delicious served with chips, sour cream, and cheese.  Makes 8 servings.

Megan Anderson
Salt Lake City, Utah