| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Mexican | Crockpot, Poultry, Soups & ste | 1 | Servings |
INGREDIENTS
| 1 | cn | Cooking oil spray |
| 1 | tb | Olive oil |
| 1 | lb | Boneless skinless chicken breast; diced |
| 1/2 | c | Shallots; chopped |
| 3 | Cloves garlic; minced | |
| 1 | cn | Tomatillas (18oz); drained, coarsely chopped |
| 1 | cn | Ro*tel tomatoes*; chopped |
| 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 cheddar cheese; grated |
INSTRUCTIONS
*do not drain Spray a large skillet with cooking spray, 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. Place all ingredients, except Cheese, in a Crockpot and cook for 8 hours. Serve with tortilla chips, sour cream, avocado dip and Mexican beer. Posted to recipelu-digest Volume 01 Number 343 by James and Susan Kirkland <kirkland@gj.net> on Dec 05, 1997
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