Ingredients
- 8 cans green chiles (diced)
- 4 chicken breast (halves)
- 2 garlic clove
- 1 1/2 monterey jack chees (shredded)
- 1 jalapeno pepper
- 950 gr great northern beans
- 600 ml water if tomatillos are available (not)
- 350 gr tomatillos (chopped drained)
- 120 gr onions (chopped)
- 90 ml lime juice
- 65 gr cilantro (chopped fresh)
- 60 gr onion (chopped)
- 60 gr shoepeg corn (frozen white)
- 22 gr tortilla chips (crushed)
- 5 ml olive oil
- 4 gr lemon pepper
- 2 gr cumin (ground)
- 2 gr cumin seed
- 1 gr oregano leaves (dried)
- 1 gr adobo seasoning
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 3 cm 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.