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
