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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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If there is any leftovers they go great on baked potatoes for lunch the next day, with a little grated cheese and LF. Ingredients:
1 teaspoon lemon pepper |
1 teaspoon cumin seed |
4 boneless skinless chicken breast halves |
1 clove garlic, chopped fine |
1 cup chopped onion |
2 (8 ounce) cans white corn, drained |
1 (4 ounce) can chopped green chilies, undrained |
1 teaspoon ground cumin |
2 -3 tablespoons lime juice |
2 (14 ounce) cans white beans or 2 (14 ounce) cans great northern beans, undrained |
2/3 cup crushed tortilla chips |
2/3 cup shredded fat-free monterey jack cheese |
Directions:
1. In a large saucepan, combine 2 1/2 cups of water with the lemon pepper and cumin seed.
2. Bring to a boil.
3. Add the chicken breast halves and return to a boil.
4. Reduce the heat to low and simmer 20 to 30 minutes, or until the chicken is fork tender and the juices run clear.
5. Remove the chicken from the pan and cut into tiny pieces.
6. Defat the broth, return to the saucepan, and place the chicken back in the stock.
7. Spray a medium skillet with vegetable oil cooking spray, add the garlic, and cook and stir over low heat 1 minute (careful not to burn garlic.) Add to the chicken, then sauté the onion in the same skillet, cooking until tender.
8. Add the cooked onion, corn, chiles, ground cumin and lime juice to the chicken mixture.
9. Bring to a boil.
10. Add beans and simmer until thoroughly heated, about 45 minutes.
11. To serve, place about 1 tbsp.
12. each of tortilla chips and cheese in eight individual soup bowls, ladle hot chili over, and serve with salsa.
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