“Great for those cool fall nights!”
READY IN:
1hr 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large soup pan combine water, 1 tsp cumin, lemon pepper, and chicken breasts. Bring to a boil, then cover and simmer until chicken is cooked (30-45 minutes).
  2. Remove chicken from pot and shred or cut into bite-sized pieces.
  3. Remove fat from broth, then put broth and chicken back into soup pot.
  4. Heat olive oil in a skillet. Add minced garlic and chopped onion and saute until onions are tender.
  5. Add onions, corn, green chilis (undrained), 1 tsp cumin, and lime juice to the soup pot and bring the entire mixture to a boil.
  6. Add beans (undrained) and cook until heated through.
  7. To serve, put some crushed chips and shredded Monterey Jack cheese in a bowl, then spoon chili over top.

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