Jan Norris: Food and Florida

Image courtesy free-extras.com

Football party givers are after me for recipes again, and a few other folks have asked for some ideas for something out of the ordinary for a crowd.

Here’s one of my favorites. The White Chili with Salsa Verde is a recipe that won one of the categories at the Pillsbury Bake-Off years ago. Everyone who’s tried it loves it – and it’s one of my go-to recipes when I need a slow cooker full of something to take somewhere.

Don’t let the ingredient list fool you – it’s very simple once you get it together. Delicious as is, or over yellow rice. Serve it with soft, grilled tortillas for sopping it up.

WHITE CHILI WITH SALSA VERDE

• For the salsa verde:
• 2 cups coarsely chopped fresh tomatillos (or 2 11-ounce 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 total) remove skin, 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 fresh lime juice, to taste
• 2 cans (15 oz. each) Great Northern beans, undrained
• 2/3 cup crushed tortilla chips
• 2/3 cup shredded reduced-fat Monterey jack cheese

Make the 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.

Make the 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 and 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.

Makes 8 servings.