Serves: 8
Total Calories: 24
Heat the olive oil in a large saucepan over medium-high heat. Add the shallots and garlic. Sauté until the shallots are soft. Add the seasoned tomatoes, undrained chopped tomatoes, broth, green chiles, oregano, coriander, and cumin. Bring to a boil. Reduce the heat. Simmer for 20 minutes. Add the chicken and beans; mix well. Cook until heated through. Add the lime juice and pepper; mix well. Garnish with shredded Cheddar cheese.
This Sonoran Chicken Chili recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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