Name: White Chili
Ingredients: 4 chicken breast halves (about 1 1/2 lb.), skin removed; 2 1/2 c. water; 1 tsp. lemon pepper; 1 tsp. cumin seed; olive oil nonstick cooking spray or 1 tsp. olive oil; 1 garlic clove, minced; 1 c. chopped onions; 2 (9 oz.) pkg. Green Giant Harvest Fresh frozen Shoepeg white corn, thawed; 2 (4 oz.) cans diced green chilies, undrained; 1 tsp. ground cumin; 2 to 3 tbsp. lime juice; 2 (15 oz.) cans Green Giant or Joan of Arc Great Northern beans, undrained; 2/3 c. crushed tortilla chips; 1 1/2 oz. (2/3 c.) shredded reduced fat Monterey Jack cheese

White Chili

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White Chili is an impressive dinner. Made with 4 chicken breast halves (about 1 1/2 lb.), skin removed, 2 1/2 c. water, 1 tsp. lemon pepper, 1 tsp. cumin seed and olive oil nonstick cooking spray or 1 tsp. olive oil, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.

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👨‍🍳 Instructions

Saucepan, combine water, lemon pepper and cumin seed.

Boil, then add chicken breast halves. Reduce heat to low; cover and simmer 20 to 28 minutes or until chicken is fork-tender and juices run clear.

Remove chicken from bones; cut into 1-inch pieces or shred.

Return chicken to saucepan. Spray medium skillet with cooking spray; heat over medium heat. Add garlic clove, cook and stir one minute. Remove and add to chicken mixture.

Add onions to skillet.

Stir until tender.

Cooked onions, corn, chilies, ground cumin and 2 to 3 tablespoons lime juice to chicken mixture.

Add beans and cook until thoroughly heated.

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