3 1/2 cups water
1 tsp. cumin seeds
1 1/2 lb. boneless, skinned chicken breasts
1 tbsp. vegetable oil
1 lg. onion, chopped
3 cloves garlic, finely chopped
1 1/2 cups frozen corn kernels, thawed (I use white)
1 (15 oz.) can Great Northern beans, undrained
3 (4 oz. ea.) cans 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 cup dairy sour cream (I use low-fat)
2 tbsp. cilantro, fresh, chopped

Combine water and cumin seeds in a large saucepan. Bring to boiling. Add chicken. Lower heat; cover saucepan and simmer for 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 onion; sauté 5 minutes. Add garlic; sauté 1 minute. Stir in corn, beans, chilies, lime juice, cumin, coriander and white pepper. Bring to boiling. Add cubed chicken. Lower heat. Cook just until heated through. Remove the saucepan from heat. Stir in sour cream and cilantro.