I made this last night and it was DELICIOUS!     It is low fat and nutritious too.  Yum!  I have to watch my sodium so I did actually drain and rinse the beans, and then just added some extra water to make up the liquid.  I just ate the leftovers for lunch and I think it was even better today.

Best White Chicken Chili

2 1/2 cups water
1 teaspoon lemon pepper seasoning
1 teaspoon ground cumin
 1 tablespoon olive oil
 2 boneless skinless chicken breast halves, trimmed of all excess fat
 1 clove garlic, finely chopped
 1 chopped onion
 1 15 oz. can white shoepeg corn, drained
 2 (4 ounce) cans chopped green chilies, undrained
 1 teaspoon ground cumin
 2 -3 tablespoons lime juice
 2 (14 ounce) cans great northern beans, undrained
 (optional) shredded monterey jack cheese, to garnish

   1.  In a large pot, combine water with the lemon pepper, 1 tsp ground cumin, and olive oil.
   2.  Bring to a boil.
   3.  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.
   4.  Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth.
   5.  Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth.
   6.  Bring to a boil.
   7.  Simmer until thoroughly heated, about 45 minutes.
   8.  To serve, ladle into soup bowls and sprinkle cheese on top.
   9. Refrigerate any leftovers; this chili is usually even better heated up the next day.