Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 30 ounces | Canned white beans |
| 1 tablespoon | Vegetable oil |
| 2 pounds | Boneless, skinless chicken breast; cut into 1\" cubes |
| 1 medium | Sweet onion; diced |
| 3 cloves | Garlic; minced |
| 4 \N | Tomatillos; husks and stem ends removed, finely chop (opt) |
| 1 pack | Frozen white corn(16oz) |
| 2 teaspoons | Cumin |
| ½ teaspoon | Oregano |
| 1 can | Green chilies(4oz) |
| 1½ cup | Chicken broth |
| \N \N | Juice of 1 lime |
| ½ cup | Chopped cilantro |
| \N \N | Garnishes as desired |
Place beans and their liquid in a large pot over low heat. Heat the oil in a skillet and saute the onion and garlic until golden. Add the chicken and saute until lightly browned. Stir the chicken mixture into the bean pot along with the tomatillos, corn, cumin, oregano, green chilies and chicken broth. Simmer uncovered 20 minutes. Just before serving, stir in lime juice and cilantro. Serve, if desired, with garnishes such as chopped red onion, grated Monterey Jack cheese, sliced jalapeno peppers and chunks of avocado.
Nutritional info per serving: 369 cal; 38g pro, 42g carb, 6g fat(15%), 10.7g fiber, 72mg chol, 285mg sodium Exchanges: .7 veg, 2⅖ bread, 3⅗ meat, .3 meat
Source: Cook's Corner, Miami Herald, ¼/96 formatted by Lisa Crawford