White Chili

In a large pot combine:

2 c water

2 (14 oz) cans chicken broth

1 tsp lemon pepper

1 tsp cumin seeds

Bring to a boil and add:

4 skinless, boneless chicken breasts

Reduce heat and simmer for 30 minutes.

Remove chicken, cut into bite-size pieces and return to pot with broth.

In a small skillet over medium heat saute:

1 tsp olive oil

1 minced garlic clove

1 c finely diced onion

Add this mixture to the broth.

Add:

1 tsp cumin

3 Tbs lime juice

2 (4 oz) cans diced green chilies

Boil for 10 minutes.

Add:

2 (15 oz) cans great northern or small white beans, drained.

Heat thoroughly and serve with tortilla chips and grated Monterrey Jack cheese

Jennie D