Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Cooking oil spray (Pam)
1 tb Olive oil
1 lb Chicken breast -- skinned, boned,
- diced
1/2 c Shallots -- chopped
3 cl Garlic -- minced
18 oz Tomatillos -- drained and
- coarsely chopped
15 oz Can Ro*tel tomatoes -- chopped,
- but not drained
13 oz Can chicken broth
4 oz Can chopped green chiles --
- not drained
1/2 ts Oregano flakes
1/2 ts Coriander seeds -- crushed
1/4 ts Ground cumin
30 oz Cannellini beans (3 cans) --
- drained
3 tb Fresh squeezed lime juice
1/4 ts Black pepper
1/4 c Sharp cheddar cheese -- grated
Spray a large skillet with Pam, add olive oil and heat on medium high
until hot. Add diced chicken and saute for 3 minutes or until done.
Remove chicken from pan and set aside. Add shallots and garlic to the
pan and saute until tender. Stir in tomatillos, Ro*tel tomatoes,
chicken broth, chile peppers, and spices.
Bring to a boil, reduce and simmer 20 minutes. Add chicken and beans,
cook for 5 minutes, stir in lime juice and pepper, heat and serve up
into chili bowls topped with cheese. Or place all ingredients, except
cheese, in a crockpot and cook for 8 hours. Don't forget the tortilla
chips, sour cream, avocado dip and Mexican beer. Good Eating.
