Chili Con-Causasian (White Chili)

• 1 tablespoon olive oil
• 1 pound chicken breasts skinned, boned, diced
• 1/2 cup shallots chopped
• 3 cloves garlic minced
• 18 ounces tomatillos drained, and coarsley chopped
• 1 can tomatoes, canned chopped, not drained, rotel
• 13 ounces chicken broth
• 1 can green chili peppers chopped, not drained
• 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 freshly squeezed
• 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. Stir in Tomatillas, Rotel Tomatoes, Chicken Broth, Chile Peppers, and Spices.
6. Bring to a boil, reduce and simmer 20 minutes.
7. Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper, heat and serve up into Chili Bowls topped with Cheese.
8. Or place all ingredients, except Cheese, in a Crockpot and cook for 8 hours.
9. Don't forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer.

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

Taken from recipeland.com/recipe/v/chili-con-causasian-white-chili-44598 (may not work)