White Chili with Salsa Verde

Yields:	8 servings
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		---	Chili
1	teaspoon	lemon pepper
1	teaspoon	cumin seeds
4	each	chicken breast halves, boneless and skinless
1	teaspoon	olive oil
1	each	garlic clove	minced
1	cup	onions	chopped
18	ounces	white corn	frozen
8	ounces	green chili peppers, canned	diced, undrained
1	teaspoon	cumin	ground
3	tablespoons	lime juice
30	ounces	great northern beans	undrained
2/3	cup	tortilla chips	crushed
1 1/2	ounces	monterey jack cheese	shredded
		---	Salsa
22	ounces	tomatillos	or green tomatoes, chopped, drained
1/2	cup	onion	chopped
1/2	cup	cilantro	fresh, chopped
1	each	jalapeno pepper	chopped
1	each	garlic clove	minced
1/2	teaspoon	lemon pepper
1/2	teaspoon	oregano leaves	dried
1/2	teaspoon	adobo seasoning
3	tablespoons	lime juice
2 1/2	cups	water

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.

i thought the butterfinger dessert was fabulous and so did my friends and family!

Reviewed by totallycute47