White Chili

This recipe is from a friend of mine and former colleague, Beth Geeslin. It's yummy and perfect for a cold winter day! It's tomato free, so it's a nice change from regular chili. It's also a good complement to red chili if you're serving a crowd and want to make 2 different kinds. Like most chili, it freezes well.

• 2 1/2 cups stock
• 1 t. lemon pepper
• 2 t. cumin seed (not ground cumin)
• 1 1/2 pounds chicken (I use boneless, skinless)
• 1 c. chopped onion
• 1 clove minced garlic
• 2 t. cumin (ground)
• 18-oz. shoe peg corn, undrained*
• 1 4-oz. can green chilies, undrained*
• 2 cans Great Northern beans, undrained*
• 2-3 T. lime juice
• 2 t. chili powder
• grated Monterey Jack cheese for topping (optional)
  
• salsa for topping (optional)
• sour cream for topping (optional)
• corn chips for topping (optional)
  

*I've used frozen corn, fresh jalapenos, home cooked beans, and so forth; just estimate liquid amounts if you don't use canned products. Water or chicken stock works in place of the canned liquid.

1. Cook chicken in water or stock, lemon pepper, and cumin seed until chicken is done. Remove chicken from broth, shred, and return to broth.
2. Saute garlic and onion in some olive oil until tender, then add to chicken. Add corn, chilies, cumin, chili powder, and lime juice to chicken. Bring to a boil; add beans and cook until bubbly.
3. Serve with corn chips, salsa, cheese, sour cream, etc.