White Chili with Salsa Verde

Directions

In a large saucepan, combine water, lemon pepper, and cumin seed; bring to a boil.

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.

Return chicken to saucepan.

Spray medium skillet with cooking spray; heat over medium heat.

Add minced garlic; cook, stirring, for 1 minute.

Remove from pan; add to chicken mixture.

Add onions to skillet; cook, stirring, until tender.

Add cooked onions, corn, chiles, ground cumin and lime juice to chicken mixture.

Bring to a boil.

Add beans; cook until thoroughly heated.

Salsa:

Combine all salsa ingredients in medium bowl; mix well.

Refrigerate 30 minutes to blend flavors.

To serve, place some tortilla chips and cheese in 8 individual soup bowls; ladle hot chili over cheese.

Serve with the salsa.