Home   Alice's White Chili  
Course: Main Ingredients
2 c chopped tomatillos (or 2 11 oz cans)
1/2 c chopped onion
1/2 c chopped cilantro
1 jalopeno pepper
1 clove garlic, minced
1/2 t lemon pepper
1/2 t oregano
1/2 t garlic powder
2-3 T lime juice
Combine ingredients, mix well, refridge 30 min.

3 1/2 water
1 t lemon powder
1 t cumin seed
4 chicken breasts (1 1/2# skinned)
1 t olive oil
1 clove garlic, minced
1 c chopped onion
2 9oz packages frozen shoepeg white corn, thawed
2 4oz cans diced green chilis, undrained
1 t ground cumin
2-3 t lime juice
2 15oz cans Great Northern Beans, undrained
2/3 c crushed tortilla chips
1.5oz (2/3 c) shredded mont. jack cheese Directions
In large saucepan boil water, pepper & cumin seed. Add chicken, reduce heat to low, cover & simmer 20-28 min. Remove chicken and cut into 1 inch cubes - return to pot. In skillet, comine olive oil and garlic - cook, 1 min. Add to pot. Cook onions in skillet, add to pot with corn, chillies, cumin & lime juice. Bring to a boil, add beans. Cook til throughly heated. Server over crushed tortilla chips with cheese on top.