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Chicken Soup with Beans

1 large onion, chopped
2 garlic cloves, minced
1 tablespoon canola oil
1-1/4 pounds boneless skinless chicken breasts, cooked and cubed
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 cans (11 ounces each) white or shoepeg corn, drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
3 cups water
1 can (4 ounces) chopped green chilies
2 tablespoons lime juice
1 teaspoon lemon-pepper seasoning
1 teaspoon ground cumin
1/4 teaspoon salt

Printed from tasteofhome.com Oct 13, 2008

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Chicken Soup with Beans cont.

1/4 teaspoon pepper

In a small skillet, saute onion and garlic in oil until tender.
Transfer to a 5-qt. slow cooker. Stir in the chicken, beans, corn,
tomatoes, water, chopped green chilies, lime juice and seasoning.
Cover and cook on low for 6-7 hours or until heated through.

Yield: 12 servings (3 quarts).