White Chili with Salsa Verde

Best of the Bake-Off from Pillsbury
Serves: 8

Salsa Verde (I only make ½ recipe)
2 cups coarsely chopped fresh tomatillos or
2 (11-oz.) cans tomatillos, chopped, well
drained
½ cup chopped onion
½ cup chopped fresh cilantro or parsley
1 pickled jalapeno pepper
(from 10-oz. Jar), chopped
1 garlic clove, minced
½ tsp. Lemon pepper seasoning
½ tsp. Dried oregano leaves
½ tsp. Adobo seasoning or garlic powder
2 to 3 Tbls. Lime juice

Chili
2 ½ cups water
1 tsp. Lemon pepper seasoning
1 tsp. Cumin seed
4 chicken breast halves (about
1 ½ lb.), skin removed
Olive oil nonstick cooking spray
Or 1 tsp. Olive oil
1 garlic clove, minced
1 cup chopped onions
2 (9-oz.) pkg. Frozen shoepeg
white corn in a pouch, drained
(I used canned)
2 (4.5-oz.) cans chopped green
chilies, undrained
1 tsp. Cumin
2 to 3 Tbls. Lime juice
2 (15-oz.) cans great northern beans
undrained
2/3 cup crushed tortilla chips
1 ½ oz. (2/3 cup) shredded Monterey
Jack cheese

Combine all salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes to blend flavors.

Meanwhile, in a large saucepan, combine water, 1 tsp. Lemon pepper seasoning and cumin seed; bring to a boil. Add chicken breast halves. Reduce heat to low; cover and simmer 20 to 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 nonstick cooking spray; heat over medium heat. Add garlic clove; cook and stir 1 minute. Remove from skillet; add to chicken mixture. Add 1 cup onions to skillet cook and stir until tender. Add cooked onions, corn, chilies, cumin and 2 to 3 Tbls. Lime juice to chicken mixture. Bring to a boil. Add beans; cook until thoroughly heated
.
To serve, place about 1 Tbls. eEach of tortilla chips and cheese in 8 individual soup bowls; ladle hot soup over cheese. Serve with salsa.