Title: Chili "Con-Caucasian" (White Chili)
Categories: Chili, Main dish, Chicken
Yield: 4 Servings

1 cn Cooking oil spray (pam)
1 cn Chicken broth (13oz)
1 tb Olive oil
1 cn Chopped green chile peppers
1 lb Chicken breast; skinned
Not drained; boned, diced
1/2 c Shallots; chopped
1/2 ts Coriander seeds; crushed
3 Cloves garlic; minced
1/4 ts Ground cumin
1 cn Tomatillas (18oz); drained
2 cn Cannellini beans; drained
And coursley chopped
3 tb Fresh squeezed lime juice
1 cn Ro*tel tomatoes; chopped but
1/4 ts Black pepper; not drained

Spray a large skillet with Pam, 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 and set aside. Add Shallots and Garlic to the pan and
saute until tender. Stir in Tomatillas, Ro*tel Tomatoes, Chicken Broth,
Chile Peppers, and Spices. Bring to a boil, reduce and simmer 20 minutes.
Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper,
heat and serve up into Chili Bowls topped with Cheese. Or place all
ingredients, except Cheese, in a Crockpot and cook for 8 hours. Don't
forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer. Good
Eating.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini