White chili con caucasian
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pam spray | ||
| 2 | tablespoons | Olive oil |
| 2 | pounds | Chicken breast, diced |
| 1 | cup | Chopped shallots |
| 6 | teaspoons | Minced garlic |
| 4 | cups | Stewed tomatoes not drained |
| 26 | ounces | Chicken broth |
| 2 | cups | Chopped green chilies |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Coriander |
| ½ | teaspoon | Cumin |
| 4 | cans | Cannellini beans, drained |
| 6 | tablespoons | Lime juice |
| ½ | teaspoon | Black pepper |
| ½ | cup | Sharp cheddar, grated |
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 skillet and set aside. Add shallots and garlic and saute until tender. Stir in tomatoes, chicken broth, chili peppers and spices. Bring to boil, reduce heat and simmer for 20 minutes. Add chicken and beans, cook for 5 minutes, stir in lime juice and pepper. Heat to a boil. Add to crockpot and cook for 8 hours. Serve in chili bowls, topped with cheese.
Don't forget the tortilla chips, sour cream, avocado dip and BEER. Lance Lillis *P BVWB21A 3/14/92 9:28pm