Ingredients

4 Chicken breasts
1 tsp ground cumin
1 tsp lemon pepper
1 1/2 c. water

1 small onion, chopped
1 tsp garlic salt

1 (8 oz)or bigger can of Shupeg corn, drained
1 (4 oz) can chopped green chilies
1 tsp ground cumin
2-3 Tbsp lime juice
2 cans Great Northern white beans, drained

Directions

Combine chicken breasts, 1 tsp cumin, lemon pepper and water in a large pot and bring water to a boil. Cover, reduce heat, and simmer for 20 minutes or until chicken is cooked through. Take out chicken (without draining water) and cut into small chunks. Return chicken to pot.

Saute onion with garlic salt until onion is tender. Add to the pot of chicken.

Add corn, chilies, cumin, lime juice and beans to the chicken. Cook for about 15 minutes or until warmed through. Serve with grated cheese and tortilla chips.