Instructions: In a medium glass or enamel bowl, combine the chopped tomatillos, onion, cilantro, jalapeno, garlic, lemon-pepper, oregano, adobo, if using and lime juice. Mix well and chill 30 minutes.

For chili, in a large saucepan, combine water, 1 teaspoon lemon-pepper and cumin seed. Bring to a boil. Add bone-in chicken. Reduce heat to low; cover and simmer about 20 minutes or until chicken is fork-tender and juices run clear. Remove chicken from bones; cut into 1-inch pieces. Return chicken to saucepan, discarding bones.

In a medium skillet, heat olive oil until hot. Add onions and garlic. Stir until onions are crisp-tender. Add to the chicken mixture. Also to the saucepan, add white corn kernels, mild green chilies, cumin powder and lime juice. Bring to a boil. Add beans; cook just to heat through.

To serve, place about 1 tablespoon each of tortilla chips and cheese in each of 8 individual soup bowls. Ladle soup over cheese. Serve with the salsa verde and more chips.

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