2 1/2 cups water
1 teaspoon lemon pepper seasoning
1 teaspoon ground cumin
1 tablespoon olive oil
4 boneless skinless chicken breast halves, trimmed of all excess fat
1 clove garlic, finely chopped
1 cup chopped onion
2 (8 ounce) cans white shoepeg corn, drained
2 (4 ounce) cans chopped green chilies, undrained
1 teaspoon ground cumin
2 -3 tablespoons lime juice
2 (14 ounce) cans great northern beans, undrained
shredded monterey jack cheese, to garnish


1  In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground cumin, and olive oil.
2  Bring to a boil.
3  Add the chicken breast halves and return to a low boil, then reduce the heat to low and simmer 20-30 minutes or until the chicken is fork tender and the juices are clear.
4  Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth.
5  Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth.
6  Bring to a boil.
7  Simmer until thoroughly heated, about 45 minutes.
8 To serve, ladle into soup bowls and sprinkle cheese on top.
9  Refrigerate any leftovers; this chili is usually even better heated up the next day.Source:   http://www.food.com/recipe/the-best-white-chicken-chili-110505