Title: White Chili with Salsa Verde
Categories: Good stuff
Yield: 8 Servings

--------------------------------SALSA VERDE--------------------------------
2 c Tomatillos; coarsely chopped
1/2 c Onion; chopped
1/2 c Cilantro or parsley; chopped
2 Pickled jalapeno pepper;
-chopped (fresh is OK, I
-usually end up adding a
-handful, and some serranos,
-too)
1 Clove garlic; minced (or 2,
-or 3...)
1/2 ts Lemon pepper
1/2 ts Oregano leaves; dried
1/2 ts Adobo seasoning or garlic
-powder
3 tb Lime juice
Be creative here - add
-heat/peppers to suit

--------------------------------WHITE CHILI--------------------------------
2 1/2 c Water
1 ts Lemon pepper
1 ts Cumin seed
4 Chicken breast halves;
-approx. 1 1/2 lb., skin
-removed
1 ts Olive oil
1 Clove garlic; minced
1 c Onion; chopped
2 pk (9 oz.) Green Giant Frozen
-White Shoepeg Corn; thawed
1 c Yellow chiles; diced
-(hungarian, caloro, habs -
-orange or as close to
-yellow) but in a pinch,
-even canned green chiles
-will do
1 ts Cumin; ground
3 tb Lime juice
2 cn (15 oz.) Northern Beans;
-undrained
1 c Tortilla chips; crushed
1 c Monterey jack cheese;
-shredded

Combine all salsa ingredients in medium bowl; mix well. Refrigerate 30
minutes or more to blend the flavors. Meanwhile, in a large saucepan,
combine water, 1 teaspoon lemon pepper and cumin seed; bring to a boil. Add
chicken breasts. Reduce heat to low; cover and simmer 20 to 28 minutes or
until chicken is fork tender and juices run clear. Remove chicken from
bones; cut into bite size pieces. Return chicken to saucepan. Add olive oil
to medium skillet and saute the onions and garlic until tender, add to
chicken mixture. Add the corn, chiles, ground cumin and lime juice to the
chicken mixture. Bring to a boil. Add the beans; cook until throughly
heated. To serve, place a handful each of tortilla chips and cheese in a
bowl; ladle hot chili over cheese. Slop some of the salsa verde on top and
stir it all up. Good stuff!

Recipe by: Hobby Farmer

Posted to CHILE-HEADS DIGEST by Hobby Farmer
on Mar 17, 1998