Course : Chicken
Serves: 4
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1 spray Cooking oil spray (pam)
1 can Chicken broth (13oz)
1 tablespoons Olive oil
1 can Chopped green chile peppers
1 pound Chicken breast -- skinned, boned and diced
1/2 cup Shallots -- chopped
1/2 teaspoon Coriander seeds -- crushed
3 cloves garlic -- minced
1/4 teaspoon Ground cumin
1 can Tomatillas (18oz) -- drained and coursely chopped
2 cans Cannellini beans -- drained
3 tablespoons Fresh squeezed lime juice
1 can Rotel tomatoes -- chopped but not drained
1/4 teaspoon Black pepper -- not drained

Preparation / Directions:

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. Don't forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer. Good Eatin

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