1Combine all salsa ingredients in medium bowl;mix well. Refrigerate 30 minutes to blend flavors.
2Meanwhile,in large saucepan,combine water,1 tsp lemon pepper seasoning and cumin seed; bring to a boil. Add chicken breast halves. Reduce heat to low; cover and simmer 20 to 28 minutes or until chicken is fork tender and juices run clear. Remove chicken from bones; cut into 1 inch pieces. Return chicken to saucepan.
3Spray medium skillet with nonstick cooking spray;heat over medium heat. Add garlic clove; cook and stir 1 minute. Remove from skillet; add to chicken mixture. Add 1 cup onion to skillet; cook and stir until tender. Add cooked onions, corn,chilies,cumin and 2 to 3 tbsp lime juice to chicken mixture. Bring to a boil. Add beans; cook until thoroughly heated.
4To serve, place about 1 tbsp each of tortilla chips and cheese in 8 individual soup bowls; ladle hot soup over cheese. Serve with salsa.