Diane's White Chili Sauté: 1 cup chopped onion 2 cloves garlic minced 2 T olive oil 2½ t cumin, more if desired ½ t oregano - more oregano too. 2 large (double) chicken breasts, cooked and cubed (or shredded) 2 cups chicken broth 1 t lemon pepper 1 4-oz. can chopped green chilies undrained 2 T lemon juice - add at end 3 15 oz can white beans 2 cans undrained, 1 drained 2 15 oz. cans (or 9 oz. pkg. frozen) shoe peg corn drained

Sauté the onion and garlic. Add the spices, add the broth, all the canned stuff, then the chicken, heat through. Add salt and pepper to taste.

I add a lot of chopped up cilantro. Add lemon juice before you serve it.

You can make this a day or so ahead. Serve with grated Monterey Jack, sour cream and chopped scallions.