Boil 20 minutes:
2 ½ c. water
1 t. lemon pepper
1 t. cumin
4 chicken breasts
Sauté 1 garlic, 1 c. onion in butter. Add: 16 oz. white corn, 2 cans green chilies, 1 t. cumin, 3 T. lemon juice, 2 cans Great Northern beans. Serve in bowl with chips and cheese.
Coleman Recipe Book 2006,
Submitted by mandy
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