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Quick White Chili Recipe

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This recipe for Quick White Chili, by , is from Texas Lady Anglers, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Stewart
Added: Saturday, June 17, 2006


2 Tbsp. olive oil
1 (7 oz.) can diced green chilies
1 pound boneless, skinless chicken breast, diced
1/2 tsp. crumbled dried oregano
3 shallots peeled and chopped
1/2 tsp. coriander seeds crushed
3 cloves garlic, peeled and chopped
1/4 tsp. ground cumin
1 (18 oz.) can tomatillos, drained and cut up
2 (15 oz.) cans white kidney or great northern beans
1 (14 1/2) oz. can tomatoes
1 (10 1/2 oz.) can low sodium chicken broth
juice of 1 lemon
salt & pepper

Optional: chopped red onions, cilantro, jalapeno peppers, tomato, avacodo, sour cream, monterry jack cheese, & lime wedges.

Heat oil, add chicken and cook until almost brown. Set aside. Add shallots & garlic to pan & saute until softened. Stir in tomatillos, tomatoes w/liquid, chicken broth, green chilies, oregano, coriander & cumin. Bring to a boil then immediately reduce heat & simmer about 20 min.

Return chicken to pan along with beans and cook about 5 min. Add lime juice and season to taste. Offer chopped toppings & lime wedges.




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