White Chili With Salsa Verde

      Yield: 8 Servings

  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