*  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