Mexican White Chili Recipe
Ingredients
| Vegetable cooking spray | ||
| Olive oil | 1 Tablespoon | |
| 1 Pound skinned, boned chicken breasts, diced | ||
| Shallots | 1/2 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm), minced | |
| Tomatillos | 1 Can (10oz), chopped | |
| Whole tomatoes | 1 Can (10oz), undrained | |
| Salt | 1 Can (10oz) | |
| Chile peppers | 1 Can (10oz), undrained | |
| Dried oregano | 1/2 Teaspoon | |
| Coriander seeds | 1/2 Teaspoon, crushed | |
| Ground cumin | 1/4 Teaspoon | |
| Cannellini beans | 2 Can (10oz), drained, rinsed | |
| Lime juice | 3 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Sharp cheddar cheese | 1/4 Cup (16 tbs) | |
Directions
Coat a large saucepan with cooking spray; add olive oil, and place over medium-high heat until hot.
Add diced chicken breast, and saute 3 minutes or until chicken is done.
Remove chicken from pan, and set aside.
Add shallots and garlic to pan, and saute until tender.
Stir in tomatillos and next 6 ingredients.
Bring to a boil; reduce heat, and simmer 20 minutes.
Add chicken and beans; cook 5 minutes or until thoroughly heated.
Stir in lime juice and pepper.
Ladle chili into serving bowls, and top with cheese.
Add diced chicken breast, and saute 3 minutes or until chicken is done.
Remove chicken from pan, and set aside.
Add shallots and garlic to pan, and saute until tender.
Stir in tomatillos and next 6 ingredients.
Bring to a boil; reduce heat, and simmer 20 minutes.
Add chicken and beans; cook 5 minutes or until thoroughly heated.
Stir in lime juice and pepper.
Ladle chili into serving bowls, and top with cheese.
Chef
