2 1/2 c. water
1 tsp. lemon pepper seasoning
1 tsp. cumin seed
4 chicken breast halves, skin removed
olive oil nonstick cooking spray or 1 tsp. olive oil
1 garlic clove, minced
1 c. chopped onions
2 (9 oz.) pkg. Green Giant frozen Shoepeg white corn, thawed
2 (4.5 oz.) cans chopped green chiles (undrained)
1 tsp. cumin
2 to 3 tbsp. lime juice
2 (15.5 oz.) Great Northern beans (undrained)
2/3 c. crushed tortilla chips
2 oz. (1/2 c.) shredded Monterey Jack cheese

In large saucepan, combine water, lemon pepper seasoning and cumin seed. Bring to a boil. Add chicken. Reduce heat to low. Cover and simmer 20 to 30 minutes or until chicken is tender and juices run clear. Remove chicken from bones. Cut into 1-inch pieces. Return chicken to saucepan. Spray medium skillet with cooking spray. Heat until hot. Add garlic. Cook and stir 1 minute. Add to chicken mixture. Add onions to skillet. Cook and stir until tender. Add cooked onions, corn, chiles, cumin and lime juice to chicken mixture. Bring to a bowl. Add beans. Cook until thoroughly heated.

To serve, place about 1 tablespoon each of tortilla chips and cheese in each serving bowl. Ladle soup over cheese and chips. Serve with salsa and Mexican cornbread.

Makes 8 (1 1/4 cup) servings.