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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: chileri1964
Servings: 8
Salsa Verde:
2 11 ounce can tomatillos, chopped and drained
½ cup chopped onion
½ cup chopped fresh cilantro
1 pickled jalapeño pepper, chopped
1 clove garlic, peeled and minced
½ teaspoon lemon pepper
½ teaspoon dried oregano
½ teaspoon adobo seasoning or garlic powder
3 tablespoons freshly squeezed lime juice
Combine salsa ingredients in a medium bowl; mix well. Refrigerate for 30 minutes to blend flavors.
Chili:
2½ cups water
1 teaspoon lemon pepper
1 teaspoon whole cumin seed
4 chicken breast halves, skin removed
nonstick cooking spray or oil
1 clove garlic, peeled and minced
1 cup chopped onion
2 9 ounce boxes frozen shoe peg white corn, thawed
2 4 ounce cans diced green chiles, undrained
1 teaspoon cumin
3 tablespoons freshly squeezed lime juice
2 15 ounce cans Great Northern beans, undrained
⅔ cup crushed white corn chips
⅔ cup shredded Monterey Jack cheese
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 for 25 to 30 minutes, or until chicken is fork-tender and juices run clear.
Remove chicken from bones. Cut chicken into 1-inch pieces and return them to saucepan. Spray a medium skillet with cooking spray; heat over medium heat. Add garlic; cook, stirring, for 1 minute. Add to chicken mixture. Add onions to medium skillet and cook, stirring, until tender. Add onions, corn, chiles, ground cumin and lime juice to chicken mixture. Bring to a boil. Add beans; heat thoroughly.
To serve, place about 1 tablespoon crushed tortilla chips and 1 tablespoon cheese in each individual soup bowls. Ladle hot soup over cheese. Serve with salsa.