• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

White Chili with Salsa Verde

  • Recipe Submitted by on

Category: Poultry, Chili

 Ingredients List

  • -----------------------------------CHILI-----------------------------------
  • 1 ts Lemon pepper
  • 1 ts Cumin seed
  • 4 Chicken breast halves
  • 1 ts Olive oil
  • 1 Garlic clove, minced
  • 1 c Chopped onions
  • 18 oz Frozen Shoepeg White Corn, t
  • 8 oz Cans diced green chiles, und
  • 1 ts Ground cumin
  • 3 tb Lime juice
  • 30 oz Great northern beans, undrai
  • 2/3 c Crushed tortilla chips
  • 1 1/2 oz Shredded Monterey Jack chees


22 oz Tomatillos chopped drained *
1/2 c Chopped onion
1/2 c Chopped fresh cilantro or pa
1 Jalapeno pepper, chopped
1 Garlic clove, minced
1/2 ts Lemon pepper
1/2 ts Dried oregano leaves
1/2 ts Adobo seasoning or garlic po
3 tb 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.

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