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.