| 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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