White Chili With Salsa Verde

Recipe Ingredients

		Chili
1 teaspoon	5ml	Lemon pepper
1 teaspoon	5ml	Cumin seed
4		Chicken breast halves
1 teaspoon	5ml	Olive oil
1		Garlic clove - minced
1 cup	62g / 2.2oz	Chopped onions
18 oz	511g	Frozen shoepeg white corn - t
1		Diced green chiles - und
1 teaspoon	5ml	Ground cumin
3 tablespoons	45ml	Lime juice
30 oz	852g	Great northern beans - undrained
2/3 cup	97g / 3.4oz	Crushed tortilla chips
1 1/2 oz	42g	Shredded Monterey Jack cheese
		Salsa
22 oz	625g	Tomatillos chopped drained *
1/2 cup	31g / 1.1oz	Chopped onion
1/2 cup	8g / 0.3oz	Chopped fresh cilantro or pa
1		Jalapeno pepper - chopped
1		Garlic clove - minced
1/2 teaspoon	2.5ml	Lemon pepper
1/2 teaspoon	2.5ml	Dried oregano leaves
1/2 teaspoon	2.5ml	Adobo seasoning or garlic pods
3 tablespoons	45ml	Lime juice
2 1/2 cups	592ml	Water *if tomatillos are used

Recipe Instructions

**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.

Source:
John Thorne Sep/Oct Chile Pepper Magazine

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