WHITE CHILI
This wonderful recipe for White Chili I had done many times. I wish I could give credit for it exactly, but I am not sure if it is Debbie's or Gina's. It is delicious!

1 Cooking Oil Spray (Pam)
1 tb Olive Oil
1 lb Chicken Breast; skinned, - boned, diced
1/2 c Shallots; chopped
3 Cloves Garlic; minced
1 cn Tomatillas (18oz); drained - and coursley chopped
1 can Tomatoes; chopped but - not drained
1 can Chicken Broth (13oz)
1 can Chopped Green Chile Peppers; - not drained
1/2 ts Oregano flakes
1/2 ts Coriander Seeds; crushed
1/4 ts Ground Cumin
2 cn Cannellini Beans; drained
3 tb Fresh Squeezed Lime Juice
1/4 ts Black Pepper
1/4 c Sharp Cheddar cheese; grated

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.