2 1/2 cups water
1 teaspoon lemon pepper seasoning
1 teaspoon cumin seeds
2 chicken breasts, cooked
1 garlic clove, minced
1 cup chopped onion
2 (9-ounce) packages frozen white corn, thawed
2 (4-ounce) cans diced green chiles
1 teaspoon ground cumin
2 to 3 tablespoons lime juice
2 (15-ounce) cans Great Northern beans, undrained
2/3 cup crushed tortilla chips
2/3 cup Monterey Jack cheese (reduce fat cheese, if desired)

Combine all ingredients, except tortilla chips and cheese, in slow cooker. Stir. Cover and cook on low 4 to 6 hours. To serve, place 1 tablespoon each tortilla chips and cheese in 8 soup bowls. Ladle hot soup over cheese. Serve with salsa and warm tortillas. If you have an extra few minutes, butter the tortillas and place on a cookie sheet. Bake in oven at 400 degrees for five minutes. Cut into wedges. Serves 8. Per serving: 690 calories; 11.3 fat grams.

Recipes ©: Quick Crockery Cooking by Cyndi Duncan & Georgie Patrick
Great American Cookbooks an imprint of Great American Publishers