White Chili with Salsa Verde

So…. this is the opposite of the  traditional RED chili pepper, beef version of  a Texas Chili recipe, but, I’m including it in my Chili recipes because it uses chiles (green) and beans (a  controversial ingredient to some Chili experts).

It is ladled over bowls,  filled with  crushed tortilla chips and Montery Jack Cheese , almost making it a “white”  variation of a  tortilla soup.

A little Salsa Verde spooned on top adds a perfect finish.

My dear friend, Margaret, sent me this recipe several years ago to serve on Christmas Eve. (She is often that little voice in the back of my head, telling me to eat healthier).  This is healthy, hearty, as well as unbelievably good.

Of course, my Christmas Eve feast also included extra tortilla chips for Salsa Verde dipping, and I have to confess (sorry Maggi), I made a quick qucamole, and a few simple individual cheese nachos alongside. But it’s okay, that little voice is telling me …”everything is good in moderation!”

enjoy……

Ingredients

• 2 ½ cups water (or about  5 cups to cover chicken breasts with rib meat, bone in)
• 1tsp lemon pepper (optional)
• 1 tsp cumin seed
• 4 chicken breasts , skin removed
• Olive oil cooking spray (or 1 -2 tablespoon olive oil)
• 1 garlic minced
• 1 onion chopped
• 2 (9 oz)  or 1 (16 oz) frozen bag white peg corn (thawed) or canned
• 2 (4 oz). can diced green chilles, undrained
• 1 tsp ground cumin
• 2 -3 tablespoons lime juice (1 large lime)
• 2(15 oz) cans great northern beans, undrained
• 2/3 cups crushed tortilla chips
• 1 ½ oz (2/3 cup) shredded reduced fat montery jack cheese

1. In a large saucepan or stockpot, combine water, lemon pepper, and cumin seed Bring to a boil.

2. Add chicken , reduce to low to medium low, cover and simmer 30 minutes, (fork tender, juices run clear).  Allow chicken breast to sit for a couple of minutes so not as hot and debone and cut in 1’ pieces. Strain chicken stock (to catch cumin seeds). Discard bones and return chicken to stockpot.

3. Spray Pam or add olive oil to a skillet, heat, add garlic and cook for 1 minute.  Add onions and cook until tender.

4. Add onions, corn, chilies, cumin and lime juice to chicken. Bring to a boil. Add beans, cook until thoughly heated

To serve; place about 2 tbsp each of crushed chips and cheese in individual soup bowls; ladle hot soup over cheese. Serve with Salsa Verde.

 Salsa Verde:

• 2 cup coarsely chopped fresh tomatillos or 2 11oz canned tomatillos drained and well chopped.
• ½ cup chopped onion ( I used finely 1/4 cup finely chopped green onion scallions (white and green parts)
• 1 minced garlic clove
• ½ tsp oregano
• ½ tsp ground cumin
• ½ tsp Adobo seasoning (or garlic powder)
• 2-3 tbsp lime juice (1 large lime)
• ½ cup finely chopped cilantro
• 1 pickled jalepeno pepper, chopped, or 2 tbsp sliced pickled jalepenos chopped

Combine all salsa ingredient in medium bowl; mix well. Refrigerate for at least 30 minutes to blend flavors.