-----------------------------------CHILI----------------------------------- 1 ts Lemon pepper

1 ts Cumin seed

4 Chicken breast halves

1 ts Olive oil

1 Garlic clove, minced

1 c Chopped onions

18 oz Frozen Shoepeg White Corn, t

8 oz Cans diced green chiles, und

1 ts Ground cumin

3 tb Lime juice

30 oz Great northern beans, undrai

2/3 c Crushed tortilla chips

1 1/2 oz Shredded Monterey Jack chees

-----------------------------------SALSA----------------------------------- 22 oz Tomatillos chopped drained *

1/2 c Chopped onion

1/2 c Chopped fresh cilantro or pa

1 Jalapeno pepper, chopped

1 Garlic clove, minced

1/2 ts Lemon pepper

1/2 ts Dried oregano leaves

1/2 ts Adobo seasoning or garlic po

3 tb Lime juice

2 1/2 cups water *If tomatillos are not available, substitute green

tomatoes. **Adobo is a seasoning available at Hispanic food stores. In a large saucepan, combine water, lemon pepper, and cumin seed; bring to a boil. Add chicken breast halves. Reduce heat to low; cover and simmer 20-28 minutes or until chicken is fork tender and juices run clear. Remove chicken from bones; cut into 1-inch pieces. Return chicken to saucepan. Spray medium skillet with cooking spray; heat over medium heat. Add minced garlic; cook, stirring, for 1 minute. Remove from pan; add to chicken mixture. Add onions to skillet; cook, stirring, until tender. Add cooked onions, corn, chiles, ground cumin and lime juice to chicken mixture. Bring to a boil. Add beans; cook until thoroughly heated. Salsa: Combine all salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes to blend flavors. To serve, place some tortilla chips and cheese in 8 individual soup bowls; ladle hot chili over cheese. Serve with the salsa.