White Chili
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Cannellini beans, tomatillos, and lime juice lend a refreshing spin to this red meat-and-kidney bean classic.
INGREDIENTS
Vegetable cooking spray
1 tablespoon vegetable oil
1 pound skinned, boned chicken breast halves, chopped
1/2 cup chopped shallots
3 garlic cloves, minced
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and coarsely chopped
1 (14-1/4-ounce) can fat-free chicken broth
1 (11-ounce) can tomatillos, drained and coarsely chopped
1 (4.5-ounce) can chopped green chiles, undrained
1/2 teaspoon dried oregano
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon ground cumin
2 (16-ounce) cans cannellini beans or other white beans, drained and rinsed
3 tablespoons lime juice
1/4 teaspoon pepper
1/2 cup plus 1 tablespoon shredded reduced-fat sharp Cheddar cheeseCoat a large saucepan with cooking spray. Add oil; place over medium-high heat until hot. Add chicken; sauté 3 minutes or until done. Remove chicken from pan; set aside.
Add shallots and garlic to pan; sauté 2 minutes or until tender. Stir in tomatoes 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 into bowls; top with cheese.
Makes 9 servings