3 1/2 c. water
1 tsp. cumin seeds
1 1/2 lb. boneless, skinned chicken breasts
1 tbsp. vegetable oil
1 lg. onion, chopped (1 c.)
3 cloves garlic, finely chopped
1 1/2 c. frozen white corn kernels, thawed
1 can (15 1/2 oz.) Great Northern beans, undrained
3 cans (4 oz. each) chopped green chilies, undrained
3 tbsp. lime juice
2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground white pepper
1/3 c. reduced-fat sour cream
2 tbsp. cilantro, fresh, chopped

Combine the water and cumin seeds in a large saucepan. Bring to boiling. Add chicken. Lower the heat; cover the saucepan and simmer 20 minutes or until chicken is fork-tender. Drain. Cut chicken into 3/4 inch cubes.

In the same saucepan, heat oil over medium heat. Add the onion; saute 5 minutes. Add garlic; saute 1 minute. Stir in the corn, beans, chilies, lime juice, cumin, coriander and white pepper. Bring to boiling. Add the chicken. Lower heat. Cook just until heated through. Remove the saucepan from the heat. Stir in sour cream and cilantro.