Beach Bum's White Chicken Chili

8 - 1.5 cup servings. Low fat, white chili - mild, but tasty!

• 1 tsp lemon pepper
• 1 tsp ground cumin
• 4 boneless, skinless chicken breast halves
• 1 clove garlic, chopped fine
• 1 cup chopped onion
• 2 (8 ounce) cans white shoepeg corn, drained
• 2 (4 ounce) cans chopped green chiles, undrained
• 1 teaspoon ground cumin (not a repeat, you use it two places)
• 2 to 3 tablespoons lime juice
• 1 (14 ounce) cand white or Great Northern beans, undrained
• 2/3 cup crushed tortilla chips
• 2/3 cup shredded fat-free Monterey Jack cheese
• Green Tabasco sauce or Salsa (optional)

In a large saucepan (about 4 - 5 qt), combine 2.5 cups of water with the lemon pepper and 1 teaspoon cumin. Bring to a boil. Add the chicken breast halves and return to a boil. Reduce the heat to low and simmer 20 - 30 minutes, or until the chicken is fork tender and the juice runs clear. Remove the chicken from the pan and cut into tiny pieces. Defat the broth, return to the saucepan, and place the chicken back in the stock. Spray a medium skillet with vegetable oil cooking spray, add the garlic, and cook and stir over low heat 1 minute. Add to the chicken, then saute the onions in the same skillet, cooking until tender. Add the cooked onions, corn, chiles, cumin and lime juice to the chicken mixture. Bring to a boil. Add beans and simmer until thorougly heated, about 45 minutes. To serve, place about 1 tablespoon each of tortilla chips and cheese in soup bowls, ladle hot chili over and serve. Add green tabasco or your favorite salsa to taste for more kick.