MAIN DISH

WHITE BEAN CHICKEN CHILI

WITH SALSA VERDE

I have judged so many chili contests, I could write a chili cookbook. It's one of the toughest contests to judge; there's no way to escape the heartburn that inevitably follows. One of my all-time favorites is this category winner from the 1992 Pillsbury Bake-Off. Reda Smith of Libertyville, Ill., created it. I've made it numerous times -- it's so flavorful.

FOR THE SALSA VERDE

• 2 cups coarsely chopped fresh tomatillos or 2 (11-ounce) cans tomatillos, chopped, well drained

•  ½ cup chopped onion

• 1 pickled jalapeño pepper, chopped

• 1 garlic clove, minced

•  ½ teaspoon lemon pepper seasoning

•  ½ teaspoon dried oregano leaves

•  ½ teaspoon adobo seasoning (or garlic powder)

• 2 to 3 tablespoons lime juice

FOR THE CHILI

• 2 ½ cups water

• 1 teaspoon lemon pepper seasoning

• 1 teaspoon cumin seed

• 4 chicken breast halves (about 1 ½ pounds), skin removed

• 1 teaspoon olive oil or cooking spray

• 1 garlic clove, minced

• 1 cup chopped onions

• 2 (9-ounce) packages frozen shoepeg corn, thawed

• 2 (4.5-ounce) cans chopped green chiles, 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

Combine all salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes to blend flavors.

Meanwhile, in a large saucepan, combine water, 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 1-inch pieces. Return chicken to saucepan.

Spray medium skillet with non-stick cooking spray; heat over medium heat. Add garlic; cook and stir 1 minute. Remove from skillet; add to chicken mixture. Add onions to skillet; cook and stir until tender. Add onions, corn, chiles, cumin and 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.

Per serving: 365 calories (16 percent from fat), 6.8 g fat (2.5 g saturated, 1.7 g monounsaturated), 57.6 mg cholesterol, 32.9 g protein, 45.8 g carbohydrates, 9.4 g fiber, 606.3 mg sodium.

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