White Chicken Chili

      Yield: 8 Servings

      1 t  lemon pepper

      1 t  cumin seed

      4    chicken breasts without skin

      1    cl garlic,chopped finely

      1 c  onion

     16 oz green chiles,undraned

      1 t  cumin,Ground

      3 T  lime juice

     28 oz great northern beans,undrai

    2/3 c  tortilla chips,crushed

    2/3 c  fat-free monterey jack chees

In a large saucepan, combine 2 and 1/2 cups of water with the lemon

pepper and cumin seed.  Bring to a boil. Add the chicken breast

havles, and return to a boil. Reduce the heat to low, and simmer 20

to 30 minutes, or until chicken is fork tender and the juices run

clear.

Remove the chicken from the pan and cut into tiny pieces. Defat the

broth (put in fridge, and skim off congealed fat), return to the

saucepan, and place the chicken back in the stock.

Spray a medium skillet with vegetable oil cooking spray, add the

garlic, and cook and stir over low heat 1 minute. Add to the chicken,

then saute the onions in the same skillet, cooking until tender. Add

the cooked onions,corn, chiles, cumin, and lime juice to the chicken

mixture. Bring to a boil.

Add beans and simmer until thoroughly heated, about 45 minutes. To

serve, place about 1 Tablespoon each of tortilla chips and cheese in 8