White Chili
1 Tablespoon Olive Oil
1 pound Chicken Breast; skinned -- boned, diced
1/2 cup Shallots -- chopped
3 cloves Garlic
18 ounce can Tomatillos -- drained and coarsely chopped
1 can Ro*tel Tomatoes -- chopped and not drained
13 ounce can Chicken broth
1 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 Cannellini Beans -- drained
3 Tablespoons Fresh Squeezed Lime Juice
1/4 teaspoon Black Pepper
1/4 cup 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. Place all ingredients, except Cheese, in a Crockpot and cook for 8 hours. Serve in Chili Bowls topped with Cheese. Serve with Tortilla Chips, Sour Cream, Guacamole and Mexican Beer.
Submitted by sooz
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