Sonoran Chicken Chili

• 1 tablespoon olive oil
• 1/2 cup chopped shallot
• 3 garlic cloves, minced
• 2 (14 ounce) cans chopped tomatoes with garlic, oregano and basil
• 1 (14 ounce) can no-salt-added chicken broth
• 1 (4 ounce) can chopped green chilies
• 1/2 teaspoon oregano
• 1/2 teaspoon coriander
• 1/4 teaspoon ground cumin
• 4 cups chopped cooked chicken (I prefer breasts)
• 1 (16 -32 ounce) can white kidney beans (depending on how "beany" you like your chili) or (16 -32 ounce) can navy beans, drained (depending on how "beany" you like your chili)
• 3 tablespoons freshly squeezed lime juice
• 1/4 teaspoon fresh ground pepper
• shredded cheddar cheese (to garnish)

1. Heat the olive oil in large saucepan over medium-high heat.
2. Add the shallots and garlic.
3. Saute about 5 minutes or until the shallots are soft.
4. Add the seasoned tomatoes, broth, chilies, oregano, coriander and cumin.
5. Bring to a boil.
6. Reduce heat and simmer for 20 minutes.
7. Add the chicken and beans.
8. Mix well and cook until heated through.
9. Stir in lime juice and pepper.
10. Spoon into bowls and garnish with cheese.

olive oil, shallot, garlic, tomatoes, salt, green chilies, oregano, coriander, ground cumin, chicken, white kidney beans, freshly squeezed lime juice, fresh ground pepper, cheddar cheese

Taken from www.food.com/recipe/sonoran-chicken-chili-33359 (may not work)