White Chili With Salsa Verde

* Exported from MasterCook *

WHITE CHILI WITH SALSA VERDE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CHILI-----
1 t Lemon pepper
1 t Cumin seed
4 Chicken breast halves
1 t 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 t 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.



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