White Chicken Chili

Chandra Bergeson

When I had Emily and lived next door to Lisa Thornton on Roxbury Drive, she brought this over for dinner. It has become one of our favorites. (Makes 6 servings.)

2 1/2 cups water
1 tsp. lemon pepper
2 tsp. cumin powder (divided) (may substitute 1/2 tsp. curry and 1/2 tsp. chili powder)
4 boneless, skinless chicken breast halves
1 tsp. garlic salt/powder, or 1 clove minced garlic
1 cup chopped onion
1 (11 oz.) can white/shoepeg corn
1 (4 oz.) can chopped green chiles
Juice from 1 lime
2 (14-16 oz.) cans white/Great Northern beans
Tortilla chips (crushed)
Monterrey Jack cheese (grated)
Sour cream

1. In a large pot, boil 2 1/2 cups water with lemon pepper and 1 tsp. cumin. Add chicken and return to boil, then reduce heat to low and simmer 20-30 minutes. Remove chicken, cut into small pieces and return to the pot.
2. Add garlic, onion (saute if desired), corn, chiles, 1 tsp. cumin, and lime juice. Boil. Add beans, simmer 20-45 minutes. 
3. To serve, place crushed chips and cheese in each bowl, ladle in soup, and top with sour cream.