Recipe: White Chili with Salsa Verde (Pillsbury Bake-Off recipe using lemon pepper)

WHITE CHILI WITH SALSA VERDE

FOR THE SALSA VERDE:
2 cups coarsely chopped fresh tomatillos (or 2 cans 11 ounces each tomatillos, chopped, well drained)*
1/2 cup chopped onion
1/2 cup chopped fresh cilantro (or parsley)
1 pickled jalapeno pepper, chopped
1 garlic clove, minced
1/2 teaspoon lemon pepper
1/2 teaspoon dried oregano leaves
1/2 teaspoon adobo seasoning (or garlic powder)
2 to 3 tablespoons lime juice

FOR THE CHILI:
2 1/2 cups water
1 teaspoon lemon pepper
1 teaspoon cumin seeds
4 chicken breast halves (about 1 1/2 lbs total) remove skin, bone in
Olive oil nonstick cooking spray (or 1 teaspoon olive oil)
1 garlic clove, minced
1 cup chopped onions
2 (9 oz) packages frozen shoepeg white corn, thawed
2 (4 oz) cans diced green chiles, undrained
1 teaspoon ground cumin
2 to 3 tablespoons lime juice, to taste
2 cans (15 oz each) Great Northern beans, undrained
2/3 cup crushed tortilla chips
2/3 cup (1 1/2 oz) shredded reduced-fat Monterey jack cheese

TO MAKE THE SALSA:
Combine chopped tomatillos, onion, cilantro, jalapeno, garlic, lemon pepper, oregano, adobo seasoning and lime juice in medium bowl; mix well. Refrigerate 30 minutes to blend flavors.

TO MAKE THE CHILI:
In large saucepan, combine water, lemon pepper and cumin seed; bring to a boil. Add chicken. Reduce heat to low; cover and simmer 20 to
28 minutes or until chicken is fork tender and juices run clear.
Bone chicken. cut into 1-inch pieces. Return chicken to broth in saucepan.

Spray a medium skillet with non-stick cooking spray or lightly coat with olive oil. Heat over medium heat. Add 1 minced garlic clove; cook and stir 1-minute. Remove from pan; add to chicken mixture in saucepan.

Add 1 cup onions to skillet; cook and stir until tender. Remove from pan.

Add cooked onions, corn, chilies, ground cumin and 2 to 3 tablespoons lime juice to chicken mixture in saucepan. Bring to a boil. Add beans; cook until thoroughly heated.

TO SERVE:
Place 1 tablespoon each of tortilla chips and cheese in 8 individual soup bowls; ladle hot soup over cheese and chips. Serve with salsa verde.

*If you can't find fresh or canned tomatillos, substitute 2 cups
coarsely chopped green tomatoes.

Makes 8 servings.
Source: 1992 Pillsbury Bake-Off winner, Reta M. Smith of Libertyville, IL for Canned Vegetables, Canned or Dry Beans & Glass Jar Mushrooms category.