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Cook'n with Betty Crocker 
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White Chili with Salsa Verde |
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Serves: 8 Print this RecipeServing Size: 1 cup Reta Smith - Libertyville, Illinois Bake-off® Contest 35, 1992 Prize Winner Tomatillos, sometimes called Mexican green tomatos, are frequently available fresh in produce department, but canned tomatillos are usually available only in large supermarkets. SALSA VERDE White Chili: Salsa Verde ..........Click the Edit tab and select this entry to open the salsa recipe. CHILI 2 1/2 cups water 1 teaspoon lemon pepper seasoning 1 teaspoon cumin seed 4 boneless skinless chicken breast halves (about 1 1/2 lb.) Olive oil nonstick cooking spray or 1 teaspoon olive oil 1 garlic clove, minced 1 cup chopped onions 2 (9-ounce) packages frozen shoepeg white corn in a pouch, thawed 2 4 1/2-ounce cans chopped green chilies, undrained 1 teaspoon cumin 2 to 3 tablespoons lime juice 2 (15-ounce) cans great northern beans, undrained 2/3 cup crushed tortilla chips 2/3 cup shredded reduced-fat Monterey Jack cheese (1 1/2 ounce) __Reta Smith ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. SALSA VERDE Combine all salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes to blend flavors. CHILI Meanwhile, in large saucepan, combine water, I teaspoon lemon pepper seasoning and cumin seed; bring to a boil. Add chicken breast halves. Reduce heat to low; cover and simmer 20 to 28 minutes or until chicken is fork-tender and juices run clear. Remove chicken from bones; cut into I-inch pieces. Return chicken to saucepan. Spray medium skillet with nonstick cooking spray; heat over medium heat. Add garlic clove; cook and stir 1 minute. Remove from skillet; add to chicken mixture. Add 1 cup onions to skillet; cook and stir until tender. Add cooked onions, corn, chiles, cumin and 2 to 3 tablespoons lime juice to chicken mixture. Bring to a boil. Add beans; cook until thoroughly heated. To serve, place about 1 tablespoon each of tortilla chips and cheese in 8 individual soup bowls; ladle hot soup over cheese. Serve with salsa. TIPS: * If fresh or canned tomatillos are not available, 2 cups coarsely chopped green tomatoes can be substituted. **Adobo is a specialty seasoning available in Hispanic grocery stores Nutrition Per Serving (1-cup): Calories 290; Protein 24g; Carbohydrate 39g; Fat 7g; Sodium 1010mg PICTURE: Top to bottom: White Chili with Salsa Verde, Black-Eyed Peas and Pork Gumbo From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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