| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry, Chili |
8 |
Servings |
INGREDIENTS
| 1 |
ts |
Lemon pepper |
| 1 |
ts |
Cumin seed |
| 4 |
|
Chicken breast halves |
| 1 |
ts |
Olive oil |
| 1 |
|
Garlic clove, minced |
| 1 |
c |
Chopped onions |
| 18 |
oz |
Frozen Shoepeg White Corn, t |
| 8 |
oz |
Cans diced green chiles, und |
| 1 |
ts |
Ground cumin |
| 3 |
tb |
Lime juice |
| 30 |
oz |
Great northern beans, undrai |
| 2/3 |
c |
Crushed tortilla chips |
| 1 1/2 |
oz |
Shredded Monterey Jack chees |
| 22 |
oz |
Tomatillos chopped drained * |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Chopped fresh cilantro or pa |
| 1 |
|
Jalapeno pepper, chopped |
| 1 |
|
Garlic clove, minced |
| 1/2 |
ts |
Lemon pepper |
| 1/2 |
ts |
Dried oregano leaves |
| 1/2 |
ts |
Adobo seasoning or garlic po |
| 3 |
tb |
Lime juice |
INSTRUCTIONS
CHILI
SALSA
2 1/2 cups water *If tomatillos are not available, substitute green
tomatoes. **Adobo is a seasoning available at Hispanic food stores. 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 20-28
minutes or until chicken is fork tender and juices run clear. Remove
chicken from bones; cut into 1-inch pieces. Return chicken to saucepan.
Spray medium skillet with cooking spray; heat over medium heat. Add minced
garlic; cook, stirring, for 1 minute. Remove from pan; add to chicken
mixture. Add onions to skillet; cook, stirring, until tender. Add cooked
onions, corn, chiles, ground cumin and lime juice to chicken mixture. Bring
to a boil. Add beans; cook until thoroughly heated. Salsa: Combine all
salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes to blend
flavors. To serve, place some tortilla chips and cheese in 8 individual
soup bowls; ladle hot chili over cheese. Serve with the salsa.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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