Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------CHILI--------------------------------
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

---------------------------SALSA--------------------------------
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

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.

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