Easy Recipe Finder
Recipe Feeder
SALSA VERDE
CHILI
2 1/2 cups water
1 teaspoon lemon pepper seasoning
1 teaspoon cumin seed
4 boneless skinless chicken breast halves (about 1 1/2 lb.)
Olive oil nonstick cooking spray or 1 teaspoon olive oil
1 garlic clove, minced
1 cup chopped onions
2 (9-ounce) packages frozen shoepeg white corn in a pouch, th...
2 4 1/2-ounce cans chopped green chilies, undrained
1 teaspoon cumin
2 to 3 tablespoons lime juice
2 (15-ounce) cans great northern beans, undrained
2/3 cup crushed tortilla chips
2/3 cup shredded reduced-fat Monterey Jack cheese (1 1/2 ounce)
SALSA VERDE
Combine all salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes to blend flavors.
CHILI
Meanwhile, in large saucepan, combine water, I teaspoon lemon pepper seasoning and cumin seed; bring to a boil. Add chicken breast halves. 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 I-inch pieces. Return chicken to saucepan.
Spray medium skillet with nonstick cooking spray; heat over medium heat. Add garlic clove; cook and stir 1 minute. Remove from skillet; add to chicken mixture. Add 1 cup onions to skillet; cook and stir until tender. Add cooked onions, corn, chiles, cumin and 2 to 3 tablespoons lime juice to chicken mixture. Bring to a boil. Add beans; cook until thoroughly heated.
To serve, place about 1 tablespoon each of tortilla chips and cheese in 8 individual soup bowls; ladle hot soup over cheese. Serve with salsa.
TIPS:
* If fresh or canned tomatillos are not available, 2 cups coarsely chopped green tomatoes can be substituted.
**Adobo is a specialty seasoning available in Hispanic grocery stores
Nutrition Per Serving (1-cup): Calories 290; Protein 24g; Carbohydrate 39g; Fat 7g; Sodium 1010mg
CHILI
2 1/2 cups water
1 teaspoon lemon pepper seasoning
1 teaspoon cumin seed
4 boneless skinless chicken breast halves (about 1 1/2 lb.)
Olive oil nonstick cooking spray or 1 teaspoon olive oil
1 garlic clove, minced
1 cup chopped onions
2 (9-ounce) packages frozen shoepeg white corn in a pouch, th...
2 4 1/2-ounce cans chopped green chilies, undrained
1 teaspoon cumin
2 to 3 tablespoons lime juice
2 (15-ounce) cans great northern beans, undrained
2/3 cup crushed tortilla chips
2/3 cup shredded reduced-fat Monterey Jack cheese (1 1/2 ounce)
SALSA VERDE
Combine all salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes to blend flavors.
CHILI
Meanwhile, in large saucepan, combine water, I teaspoon lemon pepper seasoning and cumin seed; bring to a boil. Add chicken breast halves. 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 I-inch pieces. Return chicken to saucepan.
Spray medium skillet with nonstick cooking spray; heat over medium heat. Add garlic clove; cook and stir 1 minute. Remove from skillet; add to chicken mixture. Add 1 cup onions to skillet; cook and stir until tender. Add cooked onions, corn, chiles, cumin and 2 to 3 tablespoons lime juice to chicken mixture. Bring to a boil. Add beans; cook until thoroughly heated.
To serve, place about 1 tablespoon each of tortilla chips and cheese in 8 individual soup bowls; ladle hot soup over cheese. Serve with salsa.
TIPS:
* If fresh or canned tomatillos are not available, 2 cups coarsely chopped green tomatoes can be substituted.
**Adobo is a specialty seasoning available in Hispanic grocery stores
Nutrition Per Serving (1-cup): Calories 290; Protein 24g; Carbohydrate 39g; Fat 7g; Sodium 1010mg
Last edited by a moderator: