*  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.



                  - - - - - - - - - - - - - - - - - -


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