* Exported from MasterCook *

White Chili

Recipe By :Pamela Hassell
Serving Size : 9 Preparation Time :0:00
Categories : April '97 Poultry
Soups/Stews/Chowders

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
1 tablespoon vegetable oil
1 pound skinned, boned chicken breast halves --
chopped
1/2 cup chopped shallots
3 garlic cloves -- minced
1 (14.5-ounce) can no-salt-added whole tomatoes -- undrained
and coarsely chopped
1 (14 1/4-ounce) can fat-free chicken broth
1 (11-ounce) can tomatillos -- drained and coarsely chopped
1 (4.5-ounce) can chopped green chiles -- undrained
1/2 teaspoon dried oregano
1/2 teaspoon coriander seeds -- crushed
1/4 teaspoon ground cumin
2 (16-ounce) cans cannellini beans or other white beans
3 tablespoons lime juice
1/4 teaspoon pepper
9 tablespoons (about 4 ounces) shredded reduced-fat sharp
Cheddar cheese

Coat a large saucepan with cooking spray. Add oil; place over medium-
high heat until hot. Add chicken; sauté 3 minutes or until done.
Remove chicken from pan; set aside.

Add shallots and garlic to pan; sauté 2 minutes or until tender. Stir
in tomatoes and next 6 ingredients (tomatoes through cumin). Bring to
a boil; reduce heat, and simmer 20 minutes. Add chicken and beans;
cook 5 minutes or until thoroughly heated. Stir in lime juice and
pepper. Ladle into bowls; top with cheese.

Serving Size: 1 cup chili and 1 tablespoon cheese

Description:
"Cannellini beans, tomatillos, and lime juice lend a refreshing spin
to this red-meat-and-kidney bean classic, sent to us by Pamela Hassell
of Boulder Creek, California. (From our September/October 1991 issue)"
Source:
"Cooking Light, April 1997, p.174"
Copyright:
"© Cooking Light"
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Per Serving (excluding unknown items): 236 Calories; 3g Fat (12.4%
calories from fat); 24g Protein; 30g Carbohydrate; 6g Dietary Fiber;
31mg Cholesterol; 181mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2
Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.