White chili with salsa verde

8 servings

Ingredients

Quantity Ingredient
1 teaspoon Lemon pepper
1 teaspoon Cumin seed
4 Chicken breast halves
1 teaspoon Olive oil
1 Garlic clove, minced
1 cup Chopped onions
18 ounces Frozen Shoepeg White Corn, t
22 ounces Tomatillos chopped drained *
½ cup Chopped onion
½ cup Chopped fresh cilantro or pa
1 Jalapeno pepper, chopped
1 Garlic clove, minced
8 ounces Cans diced green chiles, und
1 teaspoon Ground cumin
3 tablespoons Lime juice
30 ounces Great northern beans, undrai
⅔ cup Crushed tortilla chips
1½ ounce Shredded Monterey Jack chees
½ teaspoon Lemon pepper
½ teaspoon Dried oregano leaves
½ teaspoon Adobo seasoning or garlic po
3 tablespoons Lime juice

Directions

CHILI

SALSA

2½ 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.

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