In a large pot combine:
2 c water
2 (14 oz) cans chicken broth
1 tsp lemon pepper
1 tsp cumin seeds
Bring to a boil and add:
4 skinless, boneless chicken breasts
Reduce heat and simmer for 30 minutes.
Remove chicken, cut into bite-size pieces and return to pot with broth.
In a small skillet over medium heat saute:
1 tsp olive oil
1 minced garlic clove
1 c finely diced onion
Add this mixture to the broth.
Add:
1 tsp cumin
3 Tbs lime juice
2 (4 oz) cans diced green chilies
Boil for 10 minutes.
Add:
2 (15 oz) cans great northern or small white beans, drained.
Heat thoroughly and serve with tortilla chips and grated Monterrey Jack cheese
