Recipe: White Chili (Chili Con-Caucasian, using chicken breast, Rotel and tomatillos)

WHITE CHILI (CHILI CON-CAUCASIAN)

1 tablespoon olive oil
1 pound boneless, skinless chicken breast, diced
1/2 cup chopped shallots
3 cloves garlic
1 (18 ounce) can tomatillos, drained and coarsely chopped
1 (10 ounce) can Rotel tomatoes with chiles, chopped, not drained
1 (13 ounce) can chicken broth
1 (4 ounce) can chopped green chile peppers, not drained
1/2 teaspoon oregano flakes
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon ground cumin
2 cans (16 ounces each) cannellini beans, drained
3 tablespoons fresh squeezed lime juice
1/4 teaspoon ground black pepper
1/4 cup grated sharp cheddar cheese (low fat or fat free) (for serving)

Spray a large skillet with cooking spray; 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, Rotel 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.

Serve in bowls topped with cheese.

TO COOK IN A CROCK POT:
Place all ingredients, except cheese, in a crockpot. Cover and cook on LOW for 8 hours.

Makes 4 servings
Source: Healthwise