White Chicken Chili

1 tsp lemon pepper
1 tsp cumin seed
4 boneless, skinless chicken breasts
1 clove garlic, finely chopped
1 cup chopped onion
2 (8oz.) cans white Shoepeg corn
1 can undrained green chilis
1 tsp. ground cumin
2(14oz) cans Great Northern beans

In pan, add 2 1/2 c. water, lemon pepper & cumin.
Add chicken & boil
Remove chicken & dice.
Put back in & add remaining ingredients.
Mix Well.
Simmer 30-45 minutes

Top with :
Monterrey Jack cheese (shredded)
fresh limes
diced avacado
chopped cilantro
tortilla chips

Okay--I have made this so many times, here's how I make it
I put frozen chicken in the crockpot and leave for church!!!
cook it low for 6-8 hours or high 4hours (it doesn't matter, just figure out when you want to eat)
I use the garlic out of the jar that is already sliced, and only if I don't have time or the onion, I use the dehydrated onions (it still tastes delicious)
I have these staples on hand all the time....the beans, shoepeg corn and chilis are all in cans. The chicken is frozen, the garlic and onion don't have to be fresh.
So all you need to grab at the store is the cheese & avacado. (I don't love cilantro)

Okay, so come home from church and put the chicken in a pot, it will fall apart and shred on it's own. I add about 3 cups water and all the remaining ingredients and simmer for 35 min. Just enough time to change clothes, set the table, dice the avacados and slice the lemons.

It's a great one for company coming too!