White Chili With Salsa Verde Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
CHILI
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 ounce: Frozen Shoepeg White Corn, t
8 ounce: Cans diced green chiles, und
1 tsp: Ground cumin,
3 tbsp: Lime juice,
30 ounce: Great northern beans, undrai
2/3 cup: Crushed tortilla chips,
1 1/2 ounce: Shredded Monterey Jack chees,
SALSA
22 ounce: Tomatillos chopped drained *,
1/2 cup: Chopped onion,
1/2 cup: Chopped fresh cilantro or pa,
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 po,
3 tbsp: Lime juice,
2 1/2 cups: water *If tomatillos are not available, substitute green
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp