My friends and neighbors know me well. I am always looking for something new to cook at the first hint of Fall and also any special occasion. Thank you Tawnya for sharing a great soup recipe. Between trick or treaters, we snacked on this soup all evening. It was perfect.
1 tsp. of lemon pepper
1 tsp. of cumin seed
4 boneless skinless chicken breast
1 garlic clove, chopped
1 cup onion, chopped
2-8 oz cans of white shoe peg corn, drained
2-4 oz cans of green chilies, undrained
2-15 oz cans of great northern beans, drained and rinsed
In a large pot combine 3 1/2 cups of water with the lemon pepper and cumin seeds. Bring to a boil and add chicken and return to boil. Reduce heat and simmer for 20 to 30 minutes or until chicken is tender and fully cooked. Remove chicken and cut into small pieces. De-fat the broth if needed and return chicken to pot. (I use a paper towel laid in a spaghetti strainer)
Spray medium skillet with vegetable cooking spray, add garlic and cook. Stir over low heat. Do not burn. Add garlic to chicken. Saute onions in butter in the same skillet until onions are clear. Add onions to the chicken. Add corn, beans, and chilies to the pot and bring to a boil. Reduce heat and simmer 45 minutes. Add salt and pepper to taste.
Serve with tortilla chips and cheese or sweet cornbread.
I adapted this recipe to go in the crockpot. It was outstanding.