Easy Recipe Finder
Recipe Feeder
For the Salsa Verde:
2 cups coarsely chopped fresh tomatillos or 2 (11 oz) cans tomatillos, chopped, well drained
1/2 cup chopped onion
1/2 cup chopped fresh cilantro or parsley
1 pickled jalapeno pepper, chopped
1 garlic clove, minced
1/2 teaspoon lemon pepper
1/2 teaspoon dried oregano leaves
1/2 teaspoon adobo seasoning or garlic powder
2 to 3 tablespoons lime juice
For the Chili:
2 1/2 cups water
1 teaspoon lemon pepper
1 teaspoon cumin seeds
4 chicken breast halves (about 1 1/2 lbs) skin removed, bone in
Olive oil nonstick cooking spray or 1 teaspoon olive oil
1 garlic clove, minced
1 cup chopped onions
2 (9 oz) packages frozen shoepeg white corn, thawed
2 (4 oz) cans diced green chiles, undrained
1 teaspoon ground cumin
2 to 3 tablespoons lime juice, to taste
2 (15 oz) cans Great Northern beans, undrained
2/3 cup crushed tortilla chips
2/3 cup (1 1/2 oz) shredded reduced-fat Monterey jack cheese
For Salsa:
Combine chopped tomatillos, onion, cilantro, jalapeno, garlic,
lemon pepper, oregano, adobo seasoning and lime juice
in medium bowl; mix well. Refrigerate 30 minutes to blend flavors.
For Chili:
In large saucepan, combine water, lemon pepper and cumin seed;
bring to a boil.
Add chicken. Reduce heat to low; cover and simmer 20 to
28 minutes or until chicken is fork tender and juices run clear.
Bone chicken. cut into 1-inch pieces. Return chicken to broth in saucepan.
Spray a medium skillet with non-stick cooking spray or lightly coat with
olive oil. Heat over medium heat. Add 1 minced garlic clove; cook and stir 1-minute.
Remove from pan;add to chicken mixture in saucepan. Add 1 cup onions to skillet;
cook and stir until tender. Remove from pan.
Add cooked onions, corn, chilies, ground cumin and 2 to 3 tablespoons
lime juice to chicken mixture in saucepan. Bring to a boil. Add
beans; cook until thoroughly heated.
To serve, place 1 tablespoon each of tortilla chips and cheese in
8 individual soup bowls; ladle hot soup over cheese and chips
Serve with salsa verde.
If you can't find fresh or canned tomatillos, substitute 2 cups
coarsely chopped green tomatoes.
Source: 1992 Pillsbury Bake-Off winner, Reta M. Smith of Libertyville, IL for
Canned Vegetables, Canned or Dry Beans & Glass Jar Mushrooms category.
2 cups coarsely chopped fresh tomatillos or 2 (11 oz) cans tomatillos, chopped, well drained
1/2 cup chopped onion
1/2 cup chopped fresh cilantro or parsley
1 pickled jalapeno pepper, chopped
1 garlic clove, minced
1/2 teaspoon lemon pepper
1/2 teaspoon dried oregano leaves
1/2 teaspoon adobo seasoning or garlic powder
2 to 3 tablespoons lime juice
For the Chili:
2 1/2 cups water
1 teaspoon lemon pepper
1 teaspoon cumin seeds
4 chicken breast halves (about 1 1/2 lbs) skin removed, bone in
Olive oil nonstick cooking spray or 1 teaspoon olive oil
1 garlic clove, minced
1 cup chopped onions
2 (9 oz) packages frozen shoepeg white corn, thawed
2 (4 oz) cans diced green chiles, undrained
1 teaspoon ground cumin
2 to 3 tablespoons lime juice, to taste
2 (15 oz) cans Great Northern beans, undrained
2/3 cup crushed tortilla chips
2/3 cup (1 1/2 oz) shredded reduced-fat Monterey jack cheese
For Salsa:
Combine chopped tomatillos, onion, cilantro, jalapeno, garlic,
lemon pepper, oregano, adobo seasoning and lime juice
in medium bowl; mix well. Refrigerate 30 minutes to blend flavors.
For Chili:
In large saucepan, combine water, lemon pepper and cumin seed;
bring to a boil.
Add chicken. Reduce heat to low; cover and simmer 20 to
28 minutes or until chicken is fork tender and juices run clear.
Bone chicken. cut into 1-inch pieces. Return chicken to broth in saucepan.
Spray a medium skillet with non-stick cooking spray or lightly coat with
olive oil. Heat over medium heat. Add 1 minced garlic clove; cook and stir 1-minute.
Remove from pan;add to chicken mixture in saucepan. Add 1 cup onions to skillet;
cook and stir until tender. Remove from pan.
Add cooked onions, corn, chilies, ground cumin and 2 to 3 tablespoons
lime juice to chicken mixture in saucepan. Bring to a boil. Add
beans; cook until thoroughly heated.
To serve, place 1 tablespoon each of tortilla chips and cheese in
8 individual soup bowls; ladle hot soup over cheese and chips
Serve with salsa verde.
If you can't find fresh or canned tomatillos, substitute 2 cups
coarsely chopped green tomatoes.
Source: 1992 Pillsbury Bake-Off winner, Reta M. Smith of Libertyville, IL for
Canned Vegetables, Canned or Dry Beans & Glass Jar Mushrooms category.
