| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Poultry, Soups & ste | 9 | servings | |
INGREDIENTS
| Vegetable Cooking Spray | ||
| 1 | tb | Vegetable Oil |
| 1 | lb | Boneless Skinless Chicken Breast Halves; Chopped |
| 1/2 | c | Shallots |
| 3 | Garlic Cloves; Minced | |
| 14 1/2 | oz | No-Salt-Added Whole Tomatoes; Coarsely Chopped |
| 14 1/2 | oz | Fat-Free Chicken Broth |
| 11 | oz | Tomatillos; Drained And Chopped |
| 4 1/2 | oz | Green Chiles; Undrained |
| 1/2 | ts | Dried Oregano |
| 1/2 | ts | Coriander Seed; Crushed |
| 1/4 | ts | Ground Cumin |
| 32 | oz | Cannellini Beans; Drained |
| 3 | tb | Lime Juice |
| 1/4 | ts | Pepper |
| 9 | tb | Shredded Lowfat Cheddar Cheese |
INSTRUCTIONS
Coat a large saucepan with cooking spray. Add oil; place over medium-high heat unitl hot. Add chicken; sauté 3 minutes or until done. Remove chicken from pan; set aside. Add shallots and garlic to pan; sauté 2 minutes or until tender. Stir in tomatoes and next 6 ingredients (tomatoes thorugh cummin). Bring to a boil; reduce heat, and simmer 20 minutes. Add chicken and beans; cook 5 minutes or until thoroughly heated. Stir in lime juice and pepper. Laddle into bowls; top with cheese. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Mar 19, 1999, converted by MM_Buster v2.0l.
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