WHITE CHICKEN CHILI WITH SALSA VERDE

White Chicken Chili With Salsa Verde image

Provided by Reta Smith

Time 1h30m

Number Of Ingredients 26

SALSA VERDE
2 c chopped fresh tomatillos or 2 11oz cans chopped tomatillos, drained
1/2 c onion, chopped
1/2 c cilantro, chopped
1 pickled jalapeno, chopped
1 clove garlic, minced
1/2 tsp lemon pepper
1/2 tsp dried oregeno
1/2 tsp Adobo seasoning or garlic powder
2-3 Tbsp lime juice
CHILI
water, to cover chicken
4 chicken breasts, bone-in
1 tsp lemon pepper
1 tsp cumin seed
olive oil non-stick cooking spray.
1 clove garlic, minced
1 c chopped onions
1 can(s) shoepeg corn (11 oz)
2 can(s) green chiles, undrained (4.5 oz each)
1 tsp cumin powder
3 Tbsp fresh lime juice
2 can(s) Great Northern Beans, undrained (15 oz each)
TOPPING
1 c crushed white tortilla chips
2 oz reduced-fat Monterey Jack Cheese, shredded

Steps:

1. In a large saucepan, combine water, lemon pepper, and cumin seed: bring to boil. Add chicken. Reduce heat to low; cover & simmer 20-30 minutes or until chicken is fork-tender and juices run clear.
2. While chicken is cooking, make the salsa verde by chopping all of the ingredients into a mixing bowl.
3. Add lime juice and seasoning. Mix well, cover, and chill until needed.
4. Remove chicken to a platter. Remove skin and bones. Chop into small pieces. Return to saucepan with the broth.
5. Spray medium skillet with cooking spray. Cook onions and garlic until tender. Add them to the chicken and broth along with the corn, chilies, cumin powder, and lime juice. Bring the mixture to a boil.
6. Add Northern beans and stir until heated through.
7. To serve, place a generous tablespoon of chips and cheese into 8 individual bowls.
8. Ladle white chili over the chips and cheese.
9. Serve with Salsa Verde and more chips, if desired. Simply add salsa to soup to add spice and texture plus a wonderful flavor. This is not a hot chili and is low in calories. The salsa is also good just with chips. Enjoy!