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White Chili With Salsa Verde

Make White Chili With Salsa Verde at home with Lemon Pepper, Cumin Seed, Chicken Breast Halves, Olive Oil, and Garlic. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tsp
• 1 tsp
• 4
• 1 tsp
• 1
• 1 cup
• 18 oz
• 1
• 1 tsp
• 3 tbsp
• 30 oz
• 2/3 cup
• 1 1/2 oz
• 22 oz
• 1/2 cup
• 1/2 cup
• 1
• 1
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 3 tbsp
• 2 1/2 cup

Method (preview)

1. 1

   Adobo is a seasoning available at Hispanic food stores.

2. 2

   In a large saucepan, combine water, lemon pepper, and cumin seed; bring to a boil.

3. 3

   Add chicken breast halves.

4. 4

   Reduce heat to low; cover and simmer 20-28 minutes or until chicken is fork tender and juices run clear.

5. 5

   Remove chicken from bones; cut into 1-inch pieces.

6. 6

   Return chicken to saucepan.

7. 7

   Spray medium skillet with cooking spray; heat over medium heat.

8. 8

   Add minced garlic; cook, stirring, for 1 minute.

9. 9

   Remove from pan; add to chicken mixture.

10. 10

    Add onions to skillet; cook, stirring, until tender.

11. 11

    Add cooked onions, corn, chiles, ground cumin and lime juice to chicken mixture.

12. 12

    Bring to a boil.

13. 13

    Add beans; cook until thoroughly heated.

14. 14

    Salsa: Combine all salsa ingredients in medium bowl; mix well.

15. 15

    Refrigerate 30 minutes to blend flavors.

16. 16

    To serve, place some tortilla chips and cheese in 8 individual soup bowls; ladle hot chili over cheese.

17. 17

    Serve with the salsa.

18. 18

    Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra