Chili Con-Caucasian (White Chili)

Course : Chili
Serves: 4
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1 can cooking oil spray (pam)
1 tablespoon olive oil
1 pound chicken breast -- skinned, boned, diced
1/2 cup shallots -- chopped
3 cloves garlic -- minced
1 can tomatillas (18oz) -- drained and coursley chopped
1 can Ro*tel Tomatoes -- chopped but not drained
1 can chicken broth (13oz)
1 can chopped green chile peppers -- not drained
1/2 teaspoon oregano flakes
1/2 teaspoon coriander seeds -- crushed
1/4 teaspoon ground cumin
2 cans cannellini beans -- drained
3 tablespoons fresh squeezed lime juice
1/4 teaspoon black pepper
1/4 cup sharp cheddar cheese -- grated

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.

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