Chili: White 13 by Recipe Cottage

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	White 13

		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.