Chili "Con-Causasian" (White Chili)
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INGREDIENTS Vegetable cooking spray 1 tablespoon olive oil 1 pound chicken breast, skinned, boned, diced 1/2 cup shallots, chopped 3 cloves garlic, minced 1 (18-ounce) can Tomatillas, drained and coarsely chopped 1 can Rotel tomatoes, chopped but not drained 1 (13-ounce) can chicken broth 1 can chopped green chili 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 STOVE METHOD - Spray a large skillet with vegetable spray, add olive oil and heat on medium-high heat 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 sauté until tender. Stir in Tomatillas, tomatoes, chicken broth, chili peppers, and spices. Bring to a boil, reduce and simmer 20 minutes. Add chicken and beans and cook for 5 minutes, stir in lime juice and pepper and heat thoroughly. Serve in bowls topped with cheese. CROCKPOT METHOD - Place all ingredients, except cheese, in a crock pot and cook on LOW for about 8 hours. Don't forget the tortilla chips, sour cream, avocado dip and the Mexican beer!