MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: White Chili with Salsa Verde
 Categories: Poultry, Chili
      Yield: 8 servings
 
MMMMM---------------------------CHILI--------------------------------
      1 ts Lemon pepper                        8 oz Cans diced green chiles, und
      1 ts Cumin seed                          1 ts Ground cumin
      4    Chicken breast halves               3 tb Lime juice
      1 ts Olive oil                          30 oz Great northern beans, undrai
      1    Garlic clove, minced              2/3 c  Crushed tortilla chips
      1 c  Chopped onions                  1 1/2 oz Shredded Monterey Jack chees
     18 oz Frozen Shoepeg White Corn, t  

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