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Chili "Con-Caucasian" (White Chili)

Yield: 4 Servings

1 cn cooking oil spray (pam)
1 cn chicken broth (13oz)
1 T olive oil
1 cn green chile peppers,Chopped
1 lb chicken breast,skinned
1 not drained,boned, diced
1/2 c shallots,chopped
1/2 t coriander seeds,crushed
3 cloves garlic,minced
1/4 t cumin,Ground
1 cn tomatillas (18oz),drained
2 cn cannellini beans,drained
1 and coursley,Chopped
3 T fresh squeezed lime juice
1 cn ro*tel tomatoes,chopped but
1/4 t black pepper,not drained

Spray a large skillet with Pam, add Olive Oil and heat on medium high
until hot. Add diced Chicken and saute for 3 minutes or until done. Remove Chicken from pan and set aside. Add Shallots and Garlic to the pan and saute until tender. Stir in Tomatillas, Ro*tel Tomatoes,
Chicken Broth, Chile Peppers, and Spices. Bring to a boil, reduce and simmer 20 minutes. Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper, heat and serve up into Chili Bowls topped with Cheese. Or place all ingredients, except Cheese, in a Crockpot and cook for 8 hours.

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