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.