White Chilli

• SALSA VERDE
• 2 cups tomatillos -- coarsely chopped
• 1/2 cup onion -- chopped
• 1/2 cup cilantro or parsley -- chopped
• 2 pickled jalapeno pepper -- chopped (fresh is OK, I usually end up adding a handful, and some serranos, too)
• 1 clove garlic -- minced (or 2, or 3...)
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon oregano leaves -- dried
• 1/2 teaspoon adobo seasoning or garlic powder
• 3 tablespoons lime juice
• be creative here - add heat/peppers to suit)
• WHITE CHILI
• 2 1/2 cups water
• 1 teaspoon lemon pepper
• 1 teaspoon cumin seed
• 4 chicken breast halves, approx. 1 1/2 lb. -- skin removed
• 1 teaspoon olive oil
• 1 clove garlic -- minced
• 1 cup onion -- chopped
• 2 9 oz. pkg. Green Giant Frozen White Shoepeg Corn -- thawed
• 1 cup yellow chiles, diced (hungarian, caloro, habs - orange is close to yellow) but in a pinch, even canned green chiles will do.
• 1 teaspoon cumin -- ground
• 3 tablespoons lime juice
• 2 15 oz. cans Northern Beans -- undrained
• 1 cup tortilla chips -- crushed
• 1 cup monterey jack cheese -- shredded

1. Combine all salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes or more to blend the flavors. Meanwhile, in a large saucepan, combine water, 1 teaspoon lemon pepper and cumin seed; bring to a boil. Add chicken breasts. 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 bite size pieces (I actually ground up the chicken in my food processor). Return chicken to saucepan. Add olive oil to medium skillet and saute the onions and garlic until tender, add to chicken mixture. Add the corn, chiles, ground cumin and lime juice to the chicken mixture. Bring to a boil. Add the beans; cook until throughly heated. To serve, place a handful each of tortilla chips and cheese in a bowl; ladle hot chili over cheese. Slop some of the salsa verde on top and stir it all up. Good stuff!

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Taken from www.epicurious.com/recipes/member/views/white-chilli-1234020 (may not work)