Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

CHILI ==========================
1 t lemon pepper
1 t cumin seed
4 chicken breast halves
1 t olive oil
1 garlic clove,minced
1 c onions,Chopped
18 oz frozen shoepeg white corn
8 oz cans diced green chiles,undrained
1 t cumin,Ground
3 T lime juice
30 oz great northern beans,undrained
2/3 c tortilla chips,Crushed
1 1/2 oz monterey jack cheese,Shredded
SALSA ==========================
22 oz tomatillos drained ,Chopped
1/2 c onion,Chopped
1/2 c fresh cilantro (or pa)
-Chopped
1 jalapeno pepper,chopped
1 garlic clove,minced
1/2 t lemon pepper
1/2 t oregano leaves,Dried
1/2 t adobo seasoning (or garlic
-po)
3 T lime juice

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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