White Chili With Salsa Verde
Ingredients
1. poultry, chili
2. —-CHILI—-
3. 1 teaspoon lemon pepper
4. 1 teaspoon cumin seed
5. 4 chicken breast halves
6. 1 teaspoon olive oil
7. 1 garlic clove, minced
8. 1 cup chopped onions
9. 18 oz frozen shoepeg white corn, t
10. 8 oz cans diced green chiles, und
11. 1 teaspoon ground cumin
12. 3 tablespoon lime juice
13. 30 oz great northern beans, undrai
14. 2/3 cup crushed tortilla chips
15. 1 1/2 oz shredded monterey jack chees
16. —-SALSA—-
17. 22 oz tomatillos chopped drained *
18. 1/2 cup chopped onion
19. 1/2 cup chopped fresh cilantro or pa
20. 1 jalapeno pepper, chopped
21. 1 garlic clove, minced
22. 1/2 teaspoon lemon pepper
23. 1/2 teaspoon dried oregano leaves
24. 1/2 teaspoon adobo seasoning or garlic po
25. 3 tablespoon lime juice
Preparation method
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.
