Ingredients
- 3 garlic (cloves minced)
- 2 cans cannellini beans (drained)
- 18 oz tomatillos (drained)
- 1 pound chicken breast skinned
- 13 oz chicken broth
- 1/2 cup shallots (chopped)
- 3 tablespoons squeezed lime juice (fresh)
- 1/4 cup sharp cheddar cheese (grated)
- 1 tablespoon olive oil
- 1/2 teaspoon oregano flakes
- 1/2 teaspoon coriander seeds (crushed)
- 1/4 teaspoon cumin (ground)
- 1/4 teaspoon black pepper
- 1 package cooking oil spray
- 1 package tomatoes but (chopped not drained)
- 1 package green chile peppers (chopped not drained)
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. S tir in Tomatillo's, 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 t opped with Cheese. Or place all ingredients, except Cheese, in a Crockpot and c ook for 8 hours. Don't forget the Tortilla Chips, Sour Cream, Avocado Dip and M exican Beer. Good Eating.
busted by sooz
