3 c. water
1 tsp. lemon pepper
1 tsp. cumin
4 boneless skinless chicken breasts
1 c. minced white onion
1 garlic clove
2 cans of white Northern beans (drained)
2 cans of white shoepeg corn (yes, it has to be shoepeg corn.) (( drained))
1 can diced green chili's
Juice of 1 1/2 -2 fresh limes
Monterrey jack or white cheddar cheese (shredded)
corn chips (i use the lime flavored ones)
Simmer chicken in water, lemon pepper and cumin for 20 minutes. In a seperate pan - saute onion and garlic. When chicken is done, take out of pot - DONT DRAIN LIQUID - . Cut chicken into bite-sized cubes and put back into liquid. Add onions and garlic, beans, corn, chilis and juice of limes.
Simmer until all ingredients are well mixed. (this is good to crock pot in the morning for dinner that night. follow all instructions, and put in large crock pot on low. Go to work, come home, and BAM youve got soup ready. )
To serve - layer cheese, chips, chili and a sprinkle of lime (if desired)
Enjoy - courtesy of Katie via Shannon's recipe. :)
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i have wanted to post this for a while - i can make this in my sleep, but wanted to find my recipe for it. enjoy!
ReplyDeleteI wish I could make this, but can't find most of the bottom group of ingredients!! argh!
ReplyDeleteyou could use dry beans - just measure them and soak. or i could bring some out. :)
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