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Categories:
chicken breasts chicken broth lemon pepper ground cumin olive oil garlic onion white whole corn green chilies lime juice Great Northern beans cheese
Viewed: 27 - Published at: 2 years agoIngredients
- 2 boneless chicken breasts
- 2 (14 ounce) cans chicken broth
- 1/2 teaspoon lemon pepper seasoning
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/2 cup chopped onion
- 1 (14 ounce) can white whole corn, drained
- 1 (4 ounce) can chopped green chilies, undrained
- 2 -3 tablespoons lime juice
- 1 (14 ounce) can great northern beans, undrained
- shredded monterey jack cheese, to garnish
Method
- In a medium to large size pot, combine chicken broth, ground cumin, lemon pepper and olive oil. Bring to a boil.
- Add chicken and bring to a low boil then reduce heat to low, cover and simmer 20-30 minutes or until chicken is done.
- Remove chicken from broth and cut into bite size pieces. Return back to broth.
- Add the garlic, onion, corn, green chilies, lime juice and beans to the broth. Return to a boil.
- Simmer until thoroughly heated, about 45-60 minutes.
- Pour into bowl and sprinkle with cheese.
