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White Chilie by


4 cups chicken broth
1 teaspoon lemon pepper seasoning
1 teaspoon ground cumin
1 tablespoon olive oil
4 boneless skinless chicken breast halves, trimmed of all excess fat (if you want to skip this step, use a rotisserie chicken deboned)
1 clove garlic, finely chopped
1 cup chopped onion
2 (8 ounce) cans white shoepeg corn
2 (4 ounce) cans undrained chopped green chilies
1 teaspoon ground cumin
2 (14 ounce) cans undrained great northern beans
shredded monterey jack cheese, to garnish


In a 5-qt stockpot, combine broth with the lemon pepper, 1 teaspoon
ground cumin, and olive oil. Bring to a boil. Add the chicken breast halves and return to a low boil, then reduce the heat to low and simmer 20-30 minutes or until the chicken is fork tender and the juices are clear. Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth. (If you want to skip this step, use a rotisserie chicken deboned)

Add the garlic, onion, corn, green chiles, 1 teaspoon ground cumin, and great northern beans to the broth.

Bring to a boil. Simmer until thoroughly heated, about 45 minutes.

To serve, ladle into soup bowls and sprinkle cheese on top. Refrigerate any leftovers; this chili is usually even better heated up the next day.

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