Quick White Chili

  1. 2 tablespoons olive oil
    1 lb boneless skinless chicken breast halves, diced
    3 shallots, peeled and chopped
    3 cloves garlic, peeled and chopped
    1 (15 1/2 ounce) can tomatillos, drained and cut up
    1 (15 1/2 ounce) can tomatoes
    1 (10 ounce) can chicken broth
    1 (6 ounce) can diced mild green chilies
    1/2 teaspoon dried oregano, crumbled
    1/2 teaspoon coriander seeds, crushed
    1/4 teaspoon ground cumin
    2 (16 ounce) cans white kidney beans, drained
    fresh ground pepper
    1 lime, juice of
  2. Garnish:
    chopped red onions
    fresh cilantro
    avocados, sliced
    sour cream
    shredded Monterey jack cheese
    lime wedges
  1. In a large saucepan, heat olive oil. Add chicken and cook, stirring often, just until beginning to brown. Remove with slotted spoon and set aside.
  2. Add shallots and garlic to pan and saute until softened. Stir in tomatillos, tomatoes with liquid, chicken broth, green chilies, oregano, coriander and cumin.
  3. Bring to boil, then immediately reduce heat and simmer about 20 minutes.
  4. Return chicken to pan along with drained beans and cook about 5 minutes, just until chicken is cooked through and beans are hot.
  5. Add lime juice and season to taste with salt and pepper.
  6. Makes 4 servings
  7. Recipe contributed by Sharlene~W

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases