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White Bean Chili With Salsa Verde
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- #35370
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Salsa Verde
2 cans (11 ounce size) tomatillos, chopped and drained
1/2 cup chopped onion
1/2 cup chopped fresh cilantro
1 pickled jalapeno pepper, chopped
1 clove garlic, peeled and minced
1/2 teaspoon lemon pepper
1/2 teaspoon dried oregano
1/2 teaspoon adobo seasoning or garlic powder
3 tablespoons freshly squeezed lime juice
Chili
2 1/2 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 boxes (9 ounce size) frozen shoe peg white corn, thawed
2 cans (4 ounce size) diced green chiles, undrained
1 teaspoon cumin
3 tablespoons freshly squeezed lime juice
2 cans (15 ounce size) Great Northern beans, undrained
2/3 cup crushed white corn chips
2/3 cup shredded Monterey Jack cheese
directions
Combine salsa ingredients in a medium bowl; mix well. Refrigerate for 30 minutes to blend flavors.
Meanwhile, for the chili, 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.
added by
chileri1964
nutrition data
409 calories, 13 grams fat, 49 grams carbohydrates, 29 grams protein per serving.
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