White Chicken Chili

1. Cooking spray
2. 1  tablespoon  vegetable oil
3. 1  pound  skinned, boned chicken breast halves, chopped
4. 1/2  cup  chopped shallots
5. 3  garlic cloves, minced
6. 1  (14.5-ounce) can no-salt-added whole tomatoes, undrained and coarsely chopped
7. 1  (14 1/4-ounce) can fat-free chicken broth
8. 1  (11-ounce) can tomatillos, drained and coarsely chopped
9. 1  (4.5-ounce) can chopped green chilies, undrained
10. 1/2  teaspoon  dried oregano
11. 1/2  teaspoon  coriander seeds, crushed
12. 1/4  teaspoon  ground cumin
13. 2  (16-ounce) cans cannellini beans or other white beans, drained
14. 3  tablespoons  lime juice
15. 1 can chipoltle peppers in adobo sauce
16. 9  tablespoons  (about 4 ounces) shredded reduced-fat sharp cheddar cheese
Coat 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 (tomatoes through cumin). 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.

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