Serve this tasty chicken chili with rice or a simple tossed salad and cornbread.
Ingredients:
- 1 can cooking oil spray
- 1 tablespoon olive oil
- 1 pound boneless chicken breast; skin removed, cut in 1/2-inch pieces
- 1/4 cup chopped onion
- 3 cloves garlic, minced
- 1 can tomatillos (about 16 ounces), drained and cut up
- 1 can Ro-tel tomatoes, diced tomatoes with green chiles
- 1 can chicken broth (1 1/2 cups)
- 1 can (4 ounces) chopped green chile peppers, not drained
- 1/2 teaspoon dried oregano flakes
- 1/2 teaspoon coriander seeds, crushed
- 1/4 teaspoon ground cumin
- 2 cans great northern beans, drained
- 3 tablespoons lime juice
- 1/4 teaspoon black pepper
- 1/2 cup shredded sharp Cheddar cheese
Preparation:
Spray a large skillet with cooking spray, 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. Place all ingredients, except Cheese,
in a crockpot and cook for 8 hours. Top each serving with a little shredded cheese. Serve white chicken chili with tortilla chips, salsa, sour cream, and condiments of your choice. Serves 6 .
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