Chili
2 1/2 c. water
1 tsp. lemon pepper
1 tsp. cumin seed
4 chicken breast halves (about 1 1/2 lb.), skinned
Cooking vegetable oil spray
1 garlic clove, minced
1 c. chopped onions
2 (9 oz.) pkg. frozen shoepeg white corn OR 2 cans shoepeg corn
2 (4 oz.) cans diced green chiles, undrained
1 tsp. ground cumin
2 to 3 tbsp. lime juice
2 (15 oz.) cans white or northern beans, undrained
2/3 c. crushed tortilla chips (optional)
1 1/2 oz. (2/3 cup) shredded fat free Monterey Jack cheese

In large saucepan, combine water, 1 teaspoon lemon pepper and cumin seed. Bring to a boil. Add chicken breast halves. Reduce heat to low and simmer 20 to 30 minutes or until chicken is fork tender and juices run clear. Remove chicken from bones, cut into 1 inch pieces. De-fat the broth, return to saucepan, place chicken back in the stock. Spray medium skillet with cooking spray, add 1 minced garlic clove, cook and stir 1 minute (careful not to burn garlic). Add to chicken then saute 1 cup onions to skillet, cook and stir until tender. Add cooked onions, corn, chilies, ground cumin and 2 to 3 tablespoons lime juice to chicken mixture. Bring to a boil. Add beans, cook until thoroughly heated. To serve place about 1 tablespoon each of tortilla chips and cheese in 8 individual soup bowls, ladle hot chili over and serve with salsa.