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Name: Chili "Con-Caucasian" (White Chili)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 ts Coriander seeds; crushed; And coursley chopped; 1/4 ts Ground cumin; 1 lb Chicken breast; skinned; 3 Garlic minced; 3 tb Fresh squeezed lime juice; 1 cn Ro*tel tomatoes; chopped but; 1/4 ts Black pepper; not drained; 2 cn Cannellini beans; drained; 1 tb olive oil; Not drained; boned, diced; 1 cn Chopped green chile peppers; 1/2 c Shallots; chopped; 1 cn Tomatillas (18oz); drained; 1 cn Cooking oil spray (pam); 1 cn Chicken broth (13oz)

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INGREDIENTS

1/2 ts Coriander seeds; crushed
And coursley chopped
1/4 ts Ground cumin
1 lb Chicken breast; skinned
3 Garlic ; minced
3 tb Fresh squeezed lime juice
1 cn Ro*tel tomatoes; chopped but
1/4 ts Black pepper; not drained
2 cn Cannellini beans; drained
1 tb olive oil
Not drained; boned, diced
1 cn Chopped green chile peppers
1/2 c Shallots; chopped
1 cn Tomatillas (18oz); drained
1 cn Cooking oil spray (pam)
1 cn Chicken broth (13oz)

Servings

INSTRUCTIONS

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. Dont forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer. Good Eating.

NOTES

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Chili "Con-Caucasian" (White Chili)

1/2 ts Coriander seeds; crushed
 And coursley chopped
1/4 ts Ground cumin
1 lb Chicken breast; skinned
3 Garlic minced
3 tb Fresh squeezed lime juice
1 cn Ro*tel tomatoes; chopped but
1/4 ts Black pepper; not drained
2 cn Cannellini beans; drained
1 tb olive oil
 Not drained; boned, diced
1 cn Chopped green chile peppers
1/2 c Shallots; chopped
1 cn Tomatillas (18oz); drained
1 cn Cooking oil spray (pam)
1 cn Chicken broth (13oz)

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. Dont  forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer. Good  Eating.

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Nutrition

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Serving Size: 1 Serving (128g)
Recipe Makes: 4 Servings

Calories: 139
Calories from Fat: 21 (15%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.4g
Cholesterol 65.8mg		20 %
Sodium 74.8mg		3 %
Potassium 316.2mg		8 %
Total Carbohydrate 1.8g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.7g
Protein 26.4g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 139

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