4 cups chicken broth 1 teaspoon lemon pepper seasoning 1 teaspoon ground cumin 1 tablespoon olive oil 4 boneless skinless chicken breast halves, trimmed of all excess fat (if you want to skip this step, use a rotisserie chicken deboned) 1 clove garlic, finely chopped 1 cup chopped onion 2 (8 ounce) cans white shoepeg corn 2 (4 ounce) cans undrained chopped green chilies 1 teaspoon ground cumin 2 (14 ounce) cans undrained great northern beans shredded monterey jack cheese, to garnish

In a 5-qt stockpot, combine broth with the lemon pepper, 1 teaspoon
ground cumin, and olive oil. Bring to a boil. Add the chicken breast halves and return to a low boil, then reduce the heat to low and simmer 20-30 minutes or until the chicken is fork tender and the juices are clear. Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth. (If you want to skip this step, use a rotisserie chicken deboned)

Add the garlic, onion, corn, green chiles, 1 teaspoon ground cumin, and great northern beans to the broth.

Bring to a boil. Simmer until thoroughly heated, about 45 minutes.

To serve, ladle into soup bowls and sprinkle cheese on top. Refrigerate any leftovers; this chili is usually even better heated up the next day.