Serves: 8
Total Calories: 230

SALSA VERDE
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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 onion
2 (9-ounce) packages frozen shoepeg white corn in a pouch, thawed
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)

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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

PICTURE: Top to bottom: White Chili with Salsa Verde, Black-Eyed Peas and Pork Gumbo

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 230
Calories from Fat: 48

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
01: Soups, Sandwiches and Snacks
Biscuit Mini Focaccia
Blacked-Eyed Peas and Pork Gumbo
Broccoli Ham and Swiss Rolls
Caribbean Chili
Cheese-Steak Crescent Braid
Chicken Salad Focaccia Sandwiches
Chicken and Black Bean Tostizzas
Chicken and Cheese Crescent Chimichangas
Chinese Roast Pork Buns
Corn and Pumpkin Soup with Jalapeño Pesto
Creamy Chicken Vegetable Chowder
Creole Gumbo
Crescent Chick-Be-Quicks
Crescent Cristo Sandwich Loaf
Crescent Oriental Egg Rolls
Crescent Samosa Sandwiches
Crescent Three-Cheese Calzone
Garlic Chicken Provençal Soup
Great Northern Bean Stew
Ham and Cheese Biscuit Pockets
Ham and Cheese Crescent Snacks
Ham and Swiss Crescent Braid
Harvest-Fresh Spinach Soup
Italian Biscuit Flatbread
Italian Pasta Sausage Soup
Italian Spinach Dumpling Stew
Italian Spinach Torta
Mexican Vegetable Soup
Mushroom Phyllo Tarts
Pesto Crescent Twists with Feta Spread
Poppin Fresh Barbecups
Puffy Chiles Rellenos
Reuben-in-the-Round Crescents
Rosemary Chicken and Brie en Croute
Savory Crescent Chicken Squares
Savory Salmon-Filled Crescents
Sherried Mushroom Bisque
Sicilian Mushroom Flatbread
Southwest Tortellini Chowder
Spicy Meat Pies with Yogurt Sauce
Spicy Meatball Soup
Spinach and Cheese Bruschetta
Sweet 'n Sour Chicken Wraps
Tex-Mex Appetizer Tart
Tex-Mex Biscuit Sandwiches
Tomato-Topped Onion Bread Wedges
Tuna Cheese Flips
Vegetable Bean Soup Mexicana
White Chili with Salsa Verde
White Chili: Salsa Verde
Zesty Chicken Vegetable Bisque