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Course: Main
Ingredients Salsa 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. Chili 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. |