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Categories:
water lemon pepper cumin chicken olive oil nonstick cooking spray garlic onions white corn green chili cumin lime juice cans Great Northern beans tortilla chips cheese salsa sauce
Viewed: 44 - Published at: 9 years agoIngredients
- 2 1/2 c. water
- 1 tsp. lemon pepper
- 1 tsp. cumin seed
- 4 chicken breast halves (1 1/2 lb.), skin removed (or turkey)
- olive oil nonstick cooking spray or 1 tsp. olive oil
- 1 garlic clove, minced
- 1 c. onions, chopped
- 2 (9 oz.) Green Giant Harvest fresh frozen Shoepeg white corn, thawed
- 2 (4 oz.) cans diced green chili (undrained)
- 1 tsp. cumin
- 2 to 3 Tbsp. lime juice
- 2 (15 oz.) cans Great Northern beans (undrained)
- 2/3 c. crushed tortilla chips
- 1 1/2 oz. (2/3 c.) shredded reduced-fat Monterey Jack cheese
- salsa sauce
Method
- In a large saucepan, combine water, 1 teaspoon lemon pepper and cumin seed. Bring to a boil. Add chicken breast halves. Reduce heat to low, cover and simmer 20 to 30 minutes or until chicken is "fork tender". Remove chicken from bones and cut into 1-inch pieces. Return chicken to saucepan. Spray medium skillet with cooking spray.
- Heat oven to medium heat.
- Add 1 minced garlic clove, cook 1 minute and remove from pan. Add to chicken. Add onions to skillet; cook until tender.
- Add onions, corn, chilies, ground cumin and lime juice to chicken mixture.
- Bring to a boil. Add beans and cook until thoroughly heated through.
