Chilicon-Caucasian

• 1 can vegetable oil
• 1 tablespoon olive oil
• 1 pound chicken breasts diced
• 1/2 cup shallots chopped
• 3 cloves garlic minced
• 1 can tomatillos chopped
• 1 can tomatoes, canned chopped, rotel
• 1 can chicken broth
• 1 can green chili peppers
• 1/2 teaspoon oregano flakes
• 1/2 teaspoon coriander seeds crushed
• 1/4 teaspoon cumin ground
• 38 ounces white kidney beans, canned drained, prefer cannellini
• 3 tablespoons lime juice
• 1/4 teaspoon black pepper
• 1/4 cup cheddar cheese, very old, sharp grated

1. Spray a large skillet with Pam, add Olive Oil and heat on medium high until hot .
2. Add diced Chicken and saute for 3 minutes or until done.
3. Remove Chicken from pan and set aside.
4. Add Shallots and Garlic to the pan and saute until tender.
5. Bring to a boil, reduce and simmer 20 minutes.
6. Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper, heat and serve up into Chili Bowls teaspoon opped with Cheese.
7. Or place all ingredients, except Cheese, in a Crockpot and cook for 8 hours.

vegetable oil, olive oil, chicken breasts, shallots, garlic, tomatoes, chicken broth, green chili peppers, oregano flakes, coriander seeds crushed, cumin ground, white kidney beans, lime juice, black pepper, cheddar cheese

Taken from recipeland.com/recipe/v/chilicon-caucasian-43767 (may not work)