White Chili With Salsa Verde

* Exported from MasterCook *

WHITE CHILI WITH SALSA VERDE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon lemon pepper
1 teaspoon cumin seeds
4 chicken breast half
1 teaspoon olive oil
1 garlic clove -- minced
1 cup onion -- chopped
18 ounces frozen corn -- Shoepeg White
1 8 oz. can Green Chiles -- diced
1 teaspoon ground cumin
3 tablespoons lime juice
30 ounces Great Northern beans -- undrained
2/3 cup tortilla chips -- crushed
1 1/2 ounces Monterey Jack cheese -- shredded
22 ounces tomatillo -- canned, chopped,
drained *
1/2 cup onion -- chopped
1/2 cup cilantro -- chopped fresh
1 jalapeno pepper -- chopped
1 clove garlic -- minced
1/2 teaspoon lemon pepper
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic powder -- or Adobo (seasoning)
3 tablespoons lime juice
2 1/2 water

If tomatillos are not available, substitue green tomatoes. **Adobo is a season
ing available at Hispanic food stores. In a large saucepan, combine water, lem
on 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 an
d 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 t
o chicken mixture. Add onions to skillet; cook, stirring, until tender. Add co
oked onions, corn, chiles, ground cumin and lime juice to chicken mixture. Bri
ng to a boil. Add beans; cook until thoroughly heated. Salsa: Combine all sal
sa ingredients in medium bowl; mix well. Refrigerate 30 minutes to blend flavo
rs. To serve, place some tortilla chips and cheese in 8 individual soup bowls;
ladle hot chili over cheese. Serve with th!
!
e salsa.



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