---------- Recipe via Meal-Master (tm) v8.04

     Title: White Chili with Chicken
Categories: Miamiherald, Meat/poul, Soups/stews
     Yield: 8 Servings

    30 oz Canned white beans
     1 tb Vegetable oil
     2 lb Boneless, skinless chicken
          -breast; cut into 1" cubes
     1 md Sweet onion; diced
     3 cl Garlic; minced
     4    Tomatillos; husks and stem
          -ends removed, finely chop
          -(opt)
     1 pk Frozen white corn(16oz)
     2 ts Cumin
   1/2 ts Oregano
     1 cn Green chilies(4oz)
 1 1/2 c  Chicken broth
          Juice of 1 lime
   1/2 c  Chopped cilantro
          Garnishes as desired

 Place beans and their liquid in a large pot over low
 heat. Heat the oil in a skillet and saute the onion
 and garlic until golden. Add the chicken and saute
 until lightly browned. Stir the chicken mixture into
 the bean pot along with the tomatillos, corn, cumin,
 oregano, green chilies and chicken broth.  Simmer
 uncovered 20 minutes. Just before serving, stir in
 lime juice and cilantro. Serve, if desired, with
 garnishes such as chopped red onion, grated Monterey
 Jack cheese, sliced jalapeno peppers and chunks of
 avocado.

 Nutritional info per serving: 369 cal; 38g pro, 42g
 carb, 6g fat(15%), 10.7g fiber, 72mg chol, 285mg
 sodium Exchanges: .7 veg, 2.4 bread, 3.6 meat, .3 meat

 Source: Cook's Corner, Miami Herald, 1/4/96 formatted
 by Lisa Crawford

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