White Chile With Salsa Verde

• 4 chicken breasts
• 2 1/2 c. water
• 1 tsp. lemon juice
• 1 tsp. cumin
• 1 garlic clove
• 1 c. onion, chopped
• 1 tsp. oil
• 2 (9 oz.) cans Shoepeg corn
• 2 (4 oz.) cans green chiles (undrained)
• 1 tsp. cumin
• 2 to 3 Tbsp. lemon or lime juice
• 2 (15 oz.) cans Great Northern beans
• 1 can Salsa Verde
• Monterey cheese

1. Boil chicken 1/2 hour in water, lemon juice and cumin.
2. Saute garlic, onion and oil.
3. Add to chicken.
4. Also add Shoepeg corn, green chiles, cumin, lemon or lime juice and Northern beans.
5. Cook until heated through.
6. In bowl, put tortilla chips and chiles over it.
7. Top with Salsa Verde and Monterey Jack cheese.

chicken breasts, water, lemon juice, cumin, garlic, onion, oil, corn, green chiles, cumin, lemon, cans great northern beans, salsa, monterey cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=407303 (may not work)