White Chili with Salsa Verde

8 Servings

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White Chili with Salsa Verde Ingredients

SALSA VERDE	1 ts Lemon pepper
2 c Tomatillos; coarsely chopped	1 ts Cumin seed
1/2 c Onion; chopped	4 Chicken breast halves;
1/2 c Cilantro or parsley; chopped	1 ts Olive oil
2 Pickled jalapeno pepper;	1 Clove garlic; minced
1 Clove garlic; minced (or 2,	1 c Onion; chopped
1/2 ts Lemon pepper	2 pk (9 oz.) Green Giant Frozen
1/2 ts Oregano leaves; dried	1 c Yellow chiles; diced
1/2 ts Adobo seasoning or garlic	1 ts Cumin; ground
3 tb Lime juice	3 tb Lime juice
Be creative here - add	2 cn (15 oz.) Northern Beans;
WHITE CHILI	1 c Tortilla chips; crushed
2 1/2 c Water	1 c Monterey jack cheese;

Instructions for White Chili with Salsa Verde

Combine all salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes or more to blend the flavors. Meanwhile, in a large saucepan, combine water, 1 teaspoon lemon pepper and cumin seed; bring to a boil. Add chicken breasts. 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 bite size pieces. Return chicken to saucepan. Add olive oil to medium skillet and saute the onions and garlic until tender, add to chicken mixture. Add the corn, chiles, ground cumin and lime juice to the chicken mixture. Bring to a boil. Add the beans; cook until throughly heated. To serve, place a handful each of tortilla chips and cheese in a bowl; ladle hot chili over cheese. Slop some of the salsa verde on top and stir it all up. Good stuff! Recipe by: Hobby Farmer Posted to CHILE-HEADS DIGEST by Hobby Farmer on Mar 17, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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