White Chili IV

  1. 2 1/2 cups water
    1 teaspoon lemon pepper
    1 teaspoon cumin seeds
    1 1/2 lbs diced chicken breasts
    1 clove minced garlic
    1 teaspoon ground cumin
    1 cup onions, chopped
  2. 1 (8 ounce) package frozen white corn, thawed
    2 (8 ounce) cans diced chiles (mild)
    3 tablespoons lime juice
    2 (30 ounce) cans great northern beans, undrained
    tortilla chips
    mozzarella cheese
  1. Combine water, lemon pepper and cumin seed in a large saucepan or stock pot and bring to a boil.
  2. Cook clove of garlic in a pan sprayed with pam cooking spray for about a minute. Add cumin, garlic, onions, corn, chiles, lime juice and beans. Simmer 15- 30 minutes.
  3. To serve, put tortilla chips in bottom of a bowl, cover with cheese and pour the chili on top.
  4. Makes 4 to 6 servings
  5. Recipe contributed by HappyBunny

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases