White chili with salsa verde

-----------------------------------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.