Title: White Chili with Salsa Verde
Categories: Poultry Chili
Yield: 8 Servings
| CHILI |
| 1 | ts | Lemon pepper |
| 1 | ts | Cumin seed |
| 4 | | Chicken breast halves |
| 1 | ts | Olive oil |
| 1 | | Garlic clove, minced |
| 1 | c | Chopped onions |
| 18 | oz | Frozen Shoepeg White Corn, t |
| 8 | oz | Cans diced green chiles, und |
| 1 | ts | Ground cumin |
| 3 | tb | Lime juice |
| 30 | oz | Great northern beans, undrai |
| 2/3 | c | Crushed tortilla chips |
| 1 1/2 | oz | Shredded Monterey Jack chees |
| SALSA |
| 22 | oz | Tomatillos chopped drained * |
| 1/2 | c | Chopped onion |
| 1/2 | c | Chopped fresh cilantro or pa |
| 1 | | Jalapeno pepper, chopped |
| 1 | | Garlic clove, minced |
| 1/2 | ts | Lemon pepper |
| 1/2 | ts | Dried oregano leaves |
| 1/2 | ts | Adobo seasoning or garlic po |
| 3 | tb | Lime juice |
2 1/2 cups water *If tomatillos are not available, substitute green
tomatoes. **Adobo is a seasoning available at Hispanic food stores. In a
large saucepan, combine water, lemon pepper, and cumin seed; bring to a
boil. Add chicken breast halves. Reduce heat to low; cover and simmer 20-28
minutes or until chicken is fork tender and juices run clear. Remove
chicken from bones; cut into 1-inch pieces. Return chicken to saucepan.
Spray medium skillet with cooking spray; heat over medium heat. Add minced
garlic; cook, stirring, for 1 minute. Remove from pan; add to chicken
mixture. Add onions to skillet; cook, stirring, until tender. Add cooked
onions, corn, chiles, ground cumin and lime juice to chicken mixture. Bring
to a boil. Add beans; cook until thoroughly heated. Salsa: Combine all
salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes to blend
flavors. To serve, place some tortilla chips and cheese in 8 individual
soup bowls; ladle hot chili over cheese. Serve with the salsa.