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White Chili with Salsa Verde
Yield: 8 servings

1 tsp lemon pepper
1 tsp cumin seed
4 chicken breast halves
1 tsp olive oil
1 garlic clove, minced
1 cup chopped onions
18 oz frozen shoepeg white corn
8 oz cans diced green chiles
1 tsp ground cumin
3 Tbsp lime juice
30 oz great northern beans, undrained
2/3 cup crushed tortilla chips
1 1/2 oz shredded Monterey Jack cheese

22 oz tomatillos, chopped and drained
1/2 cup chopped onion
1/2 cup chopped fresh cilantro
1 jalapeno pepper, chopped
1 garlic clove, minced
1/2 tsp lemon pepper
1/2 tsp dried oregano leaves
1/2 tsp adobo seasoning or garlic powder
3 Tbsp lime juice
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.


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