Ingredients Jump to Instructions ↓

  1. 2 1/2 cups water

  2. 1 teaspoon lemon pepper

  3. 1 teaspoon cumin seed

  4. 4 chicken breast halves , skinned and boned

  5. 1 teaspoon olive oil

  6. 1 minced garlic clove

  7. 1 cup chopped onion

  8. 2 (9 ounce) packages frozen white corn, thawed

  9. 2 (4 -8 ounce) cans chopped green chilies (I use 2)

  10. 1 teaspoon ground cumin

  11. 2 -3 teaspoons lime juice

  12. 2 (15 ounce) cans great northern beans , undrained crushed tortilla chips shredded monterey jack cheese (or whatever cheese you prefer)

Instructions Jump to Ingredients ↑

  1. Mix water, lemon pepper and cumin seed in large saucepan and heat to a boil.

  2. Add chicken breast halves, reduce heat to low, cover and simmer until chicken is fork tender and juices run clear, about 20-25 minutes.

  3. Remove chicken from pot and cut into 1 inch pieces.

  4. Add chicken back to liquid in saucepan.

  5. Heat olive oil in skillet and cook onions and garlic for a minute or two and then add to saucepan with the chicken.

  6. Stir in corn, green chilies, ground cumin and lime juice and heat to a boil.

  7. Add beans and cook until thoroughly heated.

  8. To serve- place crushed tortilla chips and some shredded cheese into each bowl and ladle hot soup over them. ?


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