Ingredients for 6 servings:
1. 2 1/2 cups water
2. 1 teaspoon lemon pepper
3. 1 teaspoon cumin seed
4. 4 chicken breast halves, skinned and boned
5. 1 teaspoon olive oil
6. 1 minced garlic clove
7. 1 cup chopped onion
8. 2 (9 ounce) packages frozen white corn, thawed
9. 2 (4 -8 ounce) cans chopped green chilies (I use 2)
10. 1 teaspoon ground cumin
11. 2 -3 teaspoons lime juice
12. 2 (15 ounce) cans great northern beans, undrained
13. crushed tortilla chips
14. shredded monterey jack cheese (or whatever cheese you prefer)

Directions:
1. Mix water, lemon pepper and cumin seed in large saucepan and heat to a boil.
2. Add chicken breast halves, reduce heat to low, cover and simmer until chicken is fork tender and juices run clear, about 20-25 minutes.
3. Remove chicken from pot and cut into 1 inch pieces.
4. Add chicken back to liquid in saucepan.
5. Heat olive oil in skillet and cook onions and garlic for a minute or two and then add to saucepan with the chicken.
6. Stir in corn, green chilies, ground cumin and lime juice and heat to a boil.
7. Add beans and cook until thoroughly heated.
8. To serve- place crushed tortilla chips and some shredded cheese into each bowl and ladle hot soup over them.