White chili with salsa verde
Yield: 8 servings ---
Ingredients:
- 1 ts Lemon pepper 8 oz Cans diced green chiles und
- 1 ts Cumin seed 1 ts Ground cumin
- 4 Chicken breast halves 3 tb Lime juice
- 1 ts Olive oil 30 oz Great northern beans undrai
- 1 Garlic clove minced 2/3 c Crushed tortilla chips
- 1 c Chopped onions 1 1/2 oz Shredded Monterey Jack chees
- 18 oz Frozen Shoepeg White Corn t -----------------------------------SALSA-----------------------------------
- 22 oz Tomatillos chopped drained * 1/2 ts Lemon pepper
- 1/2 c Chopped onion 1/2 ts Dried oregano leaves
- 1/2 c Chopped fresh cilantro or pa 1/2 ts Adobo seasoning or garlic po
- 1 Jalapeno pepper chopped 3 tb Lime juice
- 1 Garlic clove minced
- 2 1/2 cups water *If tomatillos are not available
Instructions:
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.
