Title: White Chili with Chicken
Categories: Miamiherald, Meat/poul, Soups/stews
Yield: 8 Servings

30 oz Canned white beans
1 tb Vegetable oil
2 lb Boneless, skinless chicken
-breast; cut into 1" cubes
1 md Sweet onion; diced
3 cl Garlic; minced
4 Tomatillos; husks and stem
-ends removed, finely chop
-(opt)
1 pk Frozen white corn(16oz)
2 ts Cumin
1/2 ts Oregano
1 cn Green chilies(4oz)
1 1/2 c Chicken broth
Juice of 1 lime
1/2 c Chopped cilantro
Garnishes as desired

Place beans and their liquid in a large pot over low
heat. Heat the oil in a skillet and saute the onion
and garlic until golden. Add the chicken and saute
until lightly browned. Stir the chicken mixture into
the bean pot along with the tomatillos, corn, cumin,
oregano, green chilies and chicken broth. Simmer
uncovered 20 minutes.
Just before serving, stir in lime juice and cilantro.
Serve, if desired, with garnishes such as chopped red
onion, grated Monterey Jack cheese, sliced jalapeno
peppers and chunks of avocado.

Nutritional info per serving: 369 cal; 38g pro, 42g
carb, 6g fat(15%), 10.7g fiber, 72mg chol, 285mg sodium
Exchanges: .7 veg, 2.4 bread, 3.6 meat, .3 meat

Source: Cook's Corner, Miami Herald, 1/4/96
formatted by Lisa Crawford
Posted to MM-Recipes Digest V3 #239

Date: 02 Sep 96 00:14:43 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>