*  Exported from  MasterCook Mac  *

                       White Chili with Salsa Verde

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Poultry                          Chili
                Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CHILI-----
   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 -- thawed
   1      Cans          diced green chiles -- (8 ounces) undrained
   1      teaspoon      Ground cumin
   3      tablespoons   Lime juice
  30      ounces        Great northern beans -- undrained
     2/3  cup           Crushed tortilla chips
   1 1/2  ounces        Shredded Monterey Jack cheese
                        -----SALSA-----
  22      ounces        Tomatillos chopped -- drained *
     1/2  cup           Chopped onion
     1/2  cup           Chopped fresh cilantro or parsley
   1                    Jalapeno pepper -- chopped
   1                    Garlic clove -- minced
     1/2  teaspoon      Lemon pepper
     1/2  teaspoon      Dried oregano leaves
     1/2  teaspoon      Adobo seasoning** or garlic powder
   3      tablespoons   Lime juice
   2 1/2  cups          water

*If tomatillos canned. **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.



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Per serving: 510 Calories; 9g Fat (15% calories from fat); 39g Protein;
71g Carbohydrate; 46mg Cholesterol; 126mg Sodium