White Chili With Salsa Verde

Recipe: White Chili With Salsa Verde



  • 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 drained1/2 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.


  1. In a large saucepan, combine water, lemon pepper, and cumin seed; bring to a boil. Add chicken breast halves.
  2. 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.
  3. Return chicken to saucepan. Spray medium skillet with cooking spray; heat over medium heat. Add minced garlic; cook, stirring, for 1 minute.
  4. Remove from pan; add to chicken mixture. Add onions to skillet; cook, stirring, until tender.
  5. Add cooked onions, corn, chiles, ground cumin and lime juice to chicken mixture. Bring to a boil.
  6. Add beans; cook until thoroughly heated.


  1. Combine all salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes to blend flavors.
  2. To serve, place some tortilla chips and cheese in 8 individual soup bowls; ladle hot chili over cheese. Serve with the salsa.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)