Chili \"con-caucasian\" (white chili)

4 servings

Ingredients

Quantity Ingredient
1 can Cooking oil spray (pam)
1 can Chicken broth (13oz)
1 tablespoon Olive oil
1 can Chopped green chile peppers
1 pounds Chicken breast; skinned
Not drained; boned, diced
½ cup Shallots; chopped
½ teaspoon Coriander seeds; crushed
3 Cloves garlic; minced
¼ teaspoon Ground cumin
1 can Tomatillas (18oz); drained
2 cans Cannellini beans; drained
And coursley chopped
3 tablespoons Fresh squeezed lime juice
1 can Ro*tel tomatoes; chopped but
¼ teaspoon Black pepper; not drained

Directions

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 Tomatillas, 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.

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