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 oz Frozen Shoepeg White Corn, t
8 oz Cans diced green chiles, und
1 tsp Ground cumin
3 tbsp Lime juice
30 oz Great northern beans, undrai
2/3 cup Crushed tortilla chips
1 1/2 oz Shredded Monterey Jack chees
SALSA
22 oz 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 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.
|
|
