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WHITE CHILI
Yield: 4 servings
1 tablespoon olive oil
1 lb chicken breast, skinned, boned, diced
1/2 c shallots, chopped
3 cloves garlic, minced
18 oz can tomatillos, drained and coarsely chopped
1 can Rotel tomatoes, chopped but not drained
1 1/2 cups chicken broth
1 can chopped green chile peppers, undrained
1/2 ts oregano
1/2 ts coriander seeds, crushed
1/4 ts ground cumin
2 cans cannellini beans, drained
3 tablespoons fresh squeezed lime juice
1/4 ts black pepper
1/4 c sharp cheddar cheese, grated
In a large skillet, 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, Rotel 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 bowls topped with
cheese. Or place all ingredients, except cheese, in a Crockpot and
cook for 8 hours.
Serve with tortilla chips, sour cream, avocado dip and Mexican
beer.
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Chili 21