White chili with salsa verde Recipe

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White chili with salsa verde

Artist:	_	Yield:	8
Categories:	Central American, Chili, Herbs & Spices, Mexican, North American, Poultry, South American	Rating:	0
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Ingredients:

		CHILI
1	tsp	Lemon pepper
1	tsp	Cumin seed
4		Chicken breast halves
1	tsp	Olive oil
1		Garlic clove, minced
1	cup	Chopped onions
18	oz	Frozen Shoepeg White Corn, t
8	oz	Cans diced green chiles, und
1	tsp	Ground cumin
3	tbsp	Lime juice
30	oz	Great northern beans, undrai
2/3	cup	Crushed tortilla chips
1 1/2	oz	Shredded Monterey Jack chees
		SALSA
22	oz	Tomatillos chopped drained *
1/2	cup	Chopped onion
1/2	cup	Chopped fresh cilantro or pa
1		Jalapeno pepper, chopped
1		Garlic clove, minced
1/2	tsp	Lemon pepper
1/2	tsp	Dried oregano leaves
1/2	tsp	Adobo seasoning or garlic po
3	tbsp	Lime juice

Procedures:

1	2 ?cups water *if tomatillos are not available, substitute green tomatoes.
2	**adobo is a seasoning available at hispanic food stores.
3	In a large saucepan, combine water, lemon pepper, and cumin seed; bring to a boil.
4	Add chicken breast halves.
5	Reduce heat to low; cover and simmer 20-28 minutes or until chicken is fork tender and juices run clear.
6	Remove chicken from bones; cut into 1-inch pieces.
7	Return chicken to saucepan.
8	Spray medium skillet with cooking spray; heat over medium heat.
9	Add minced garlic; cook, stirring, for 1 minute.
10	Remove from pan; add to chicken mixture.
11	Add onions to skillet; cook, stirring, until tender.
12	Add cooked onions, corn, chiles, ground cumin and lime juice to chicken mixture.
13	Bring to a boil.
14	Add beans; cook until thoroughly heated.
15	Salsa: combine all salsa ingredients in medium bowl; mix well.
16	Refrigerate 30 minutes to blend flavors.
17	To serve, place some tortilla chips and cheese in 8 individual soup bowls; ladle hot chili over cheese.
18	Serve with the salsa.