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Chili Gringo (White Chili)

1 cn Cooking Oil Spray (Pam)
1 tb Olive Oil
1 lb Chicken Breast; skinned, boned, diced
1/2 c Shallots; chopped
3 Cloves Garlic; minced
1 cn Tomatillos (18oz); drained and coarsely chopped
1 cn Tomatoes; chopped but not drained
1 cn Chicken Broth (13oz)
1 cn Chopped Green Chile Peppers; not drained
1/2 ts Oregano flakes
1/2 ts Coriander Seeds; crushed
1/4 ts Ground Cumin
2 cn Cannellini Beans; drained
3 tb Fresh Squeezed Lime Juice
1/4 ts Black Pepper
1/4 c Sharp low fat Cheddar cheese; grated

Spray a large skillet with Pam, add Olive Oil and heat on medium high until hot. Add diced Chicken and sauté for 3 minutes or until done. Remove Chicken from pan and set aside. Add Shallots and Garlic to the pan and sauté until tender. Stir in Tomatillos, 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 slow cooker and cook for 8 hours.

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