White Chili

• 1 lb. chicken breasts, diced
• 2 tsp. olive oil
• 1 onion, chopped
• 3 cloves garlic, mined
• 1 (18 oz.) can tomatillas (green tomatoes), drained and cut up
• 1 (14 oz.) can tomatoes
• 1 (10 oz.) can low sodium chicken broth
• 1 (7 oz.) can chopped green chilies
• salt and pepper to taste
• 1/2 tsp. oregano
• 1/4 tsp. cumin
• 1/2 tsp. coriander seed, crushed or ground coriander
• 2 (15 oz.) cans white kidney beans or Great Northern beans
• juice of 1 lime or equivalent bottled juice

1. Cook 1 pound chicken breasts, diced, in 2 teaspoons olive oil. Set aside.
2. Saute until tender onion and garlic.
3. Stir in tomatillas, tomatoes, chicken broth, green chilies, oregano, cumin and coriander.
4. Bring this to a boil, then reduce heat and simmer for 20 minutes.
5. Return chicken to pot.
6. Add white kidney beans and lime juice.
7. Salt and pepper to taste.

chicken breasts, olive oil, onion, garlic, tomatoes, tomatoes, chicken broth, green chilies, salt, oregano, cumin, coriander seed, white kidney beans, lime

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457043 (may not work)