White Chili with Salsa Verde
Source of Recipe
janet davies
List of Ingredients
SALSA VERDE
2 cups coarsely chopped fresh tomatillos or 2 (11oz.) cans tomatillos, chopped, well drained
1/2 cup chopped onion
1/2 cup chopped fresh cilantro
1 pickled chopped jalapeno pepper, if desired
1 garlic clove, chopped
1/2 tsp. lemon pepper
1/2 tsp. oregano
1/2 tsp. garlic powder
2 to 3 tbsp. lime juice
CHILI
2 1/2 cups water
1 tsp. lemon pepper
1 tsp. cumin seed
4 chicken breasts, skinless
Nonstick cooking spray
1 garlic clove, minced
1 cup chopped onions
2 (9 oz.) pkgs. frozen shoepeg white corn, thawed
2 (4 oz.) can diced green chilies, undrained
1 tsp. ground cumin
2 to 3 tbsp. lime juice
2 (15 oz.) cans great northern beans, undrained
2/3 cup crushed tortillas chips
2/3 cup shredded monterey jack cheese
Recipe
COMBINE all salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes to blend flavors.
MEANWHILE, in a large saucepan, combine water, 1 tsp. lemon pepper and 1 tsp. cumin seeds; bring to boil. Add chicken breasts. Reduce heat to low and simmer 20 to 28 minutes or until chicken is tender and juices run clear. Remove chicken from water, let cool and cut into 1-inch pieces. Return chicken to saucepan. Spray large skillet with cooking spray; heat over medium heat. Add 1 minced garlic clove; cook and stir 1 minute. Remove from pan; add to chicken mixture. Add onions, corn, chilies, ground cumin and 2 to 3 tbsp. lime juice to chicken mixture. Bring to a boil. Add beans; heat thoroughly.
To serve: Put approx. 1 tbsp each of tortilla chips and cheese in bowl, ladle hot soup over cheese. Top with large tbsp. of salsa verde.
|
|
member logon
