White Chili With Salsa Verde

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 bowls; ladle hot chili over cheese. Serve with the salsa.