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WHITE CHILI
Yield: 9 servings

Cooking spray
1 tablespoon vegetable oil
1 pound skinned, boned chicken breast halves, chopped
1/2 cup chopped shallots
3 garlic cloves, minced
14.5-ounce can no-salt-added whole tomatoes, undrained and coarsely chopped
14 1/4-ounce can fat-free chicken broth
11-ounce can tomatillos, drained and coarsely chopped
4.5-ounce can chopped green chiles, undrained
1/2 teaspoon dried oregano
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon ground cumin
2 16-ounce cans cannellini beans or other white beans, drained
3 tablespoons lime juice
1/4 teaspoon pepper
9 tablespoons (about 4 ounces) shredded reduced-fat sharp cheddar cheese

Coat a large saucepan with cooking spray. Add oil; place over
medium-high heat until hot. Add chicken; saute 3 minutes or until
done. Remove chicken from pan; set aside.

Add shallots and garlic to pan; saute 2 minutes or until tender.
Stir in tomatoes and next 6 ingredients (tomatoes through cumin).
Bring to a boil; reduce heat, and simmer 20 minutes. Add chicken
and beans; cook 5 minutes or until thoroughly heated. Stir in lime
juice and pepper. Ladle into bowls; top with cheese. Yield: 9
servings (serving size: 1 cup chili and 1 tablespoon cheese).

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