Serves: 4
Total Calories: 1,351

1 tablespoon olive oil
1 pound boneless skinless chicken breast half, diced
1/2 cup chopped shallot
3 cloves garlic, minced
1 (12-ounce) can tomatillos, drained and coarsley chopped
1 (10-ounce) can Ro-tel diced tomatoes with chilies, do not drain
1 (14 1/2-ounce) can chicken broth
1 (7-ounce) can diced green chili, do not drain
1/2 teaspoon oregano flakes
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon ground cumin
2 (15-ounce) cans cannellini or northern beans, drained
3 tablespoons freshly squeezed lime juice
1/4 teaspoon black pepper
1/4 cup grated sharp cheddar cheese

Spray a large skillet with cooking spray. Add olive oil and heat on medium high until hot. Add diced chicken and sauté for 3 minutes or until done. Remove chicken from skillet and set aside. Add shallots and garlic and sauté until tender. Stir in tomatillos, tomatoes, chicken broth, green chilies and spices. Bring to boil, reduce heat and simmer for 20 minutes. Add chicken and beans, cook for 5 minutes, stir in lime juice and pepper. Heat to a boil. Add to crockpot and cook for on LOW for 7 to 8 hours

Serve in Chili Bowls topped with Cheese.

Nutritional Facts:

Serves: 4
Total Calories: 1,351
Calories from Fat: 143

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Beef Paprikash
Chili "Con-Caucasian" (White Chili)
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Crock Pot Spareribs Cantonese
Denise's Creole Black Beans
Italian Tortellini Stew
Klein's Kanchi Chicken
Mac's Pinto Beans
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Sour Cream Chili Bake
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Texas Hash
Vegetable and Chickpea Curry