White Chili with Salsa Verde
Yield
8 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chili | |||
| 1 | teaspoon |
lemon pepper
|
*
|
| 1 | teaspoon |
cumin seeds
|
|
| 4 |
chicken breast halves, boneless, skinless
|
*
|
|
| 1 | teaspoon |
olive oil
|
|
| 1 |
garlic cloves
minced |
*
|
|
| 1 | cup |
onions
chopped |
|
| 18 | ounces |
white corn
frozen |
* |
| 8 | ounces |
green chili peppers, canned
diced, undrained |
|
| 1 | teaspoon |
cumin
ground |
|
| 3 | tablespoons |
lime juice
|
|
| 30 | ounces |
great northern beans
undrained |
|
| ⅔ | cup |
tortilla chips
crushed |
*
|
| 1 ½ | ounces |
monterey jack cheese
shredded |
|
| Salsa | |||
| 22 | ounces |
tomatillos
or green tomatoes, chopped, drained |
*
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
cilantro
fresh, chopped |
|
| 1 |
jalapeño pepper
chopped |
*
|
|
| 1 |
garlic cloves
minced |
*
|
|
| ½ | teaspoon |
lemon pepper
|
*
|
| ½ | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
seasoning
adobo |
* |
| 3 | tablespoons |
lime juice
|
|
| 2 ½ | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chili | |||
| 5 | ml |
lemon pepper
|
*
|
| 5 | ml |
cumin seeds
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
*
|
| 5 | ml |
olive oil
|
|
| 1 | each |
garlic cloves
minced |
*
|
| 237 | ml |
onions
chopped |
|
| 520.2 | ml/g |
white corn
frozen |
* |
| 231.2 | ml/g |
green chili peppers, canned
diced, undrained |
|
| 5 | ml |
cumin
ground |
|
| 45 | ml |
lime juice
|
|
| 867 | ml/g |
great northern beans
undrained |
|
| 158 | ml |
tortilla chips
crushed |
*
|
| 43.3 | ml/g |
monterey jack cheese
shredded |
|
| Salsa | |||
| 635.8 | ml/g |
tomatillos
or green tomatoes, chopped, drained |
*
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
cilantro
fresh, chopped |
|
| 1 | each |
jalapeño pepper
chopped |
*
|
| 1 | each |
garlic cloves
minced |
*
|
| 2.5 | ml |
lemon pepper
|
*
|
| 2.5 | ml |
oregano
dried |
|
| 2.5 | ml |
seasoning
adobo |
* |
| 45 | ml |
lime juice
|
|
| 591 | ml |
water
|
|
Directions
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 to 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.
