Sunset Magazine White (Chicken) Chili (my version)

• 1 tbsp olive oil
• 1 lb skinned, boned chicken breast, diced
• 3/4 cup chopped shallots or red onion
• 3 cloves garlic, minced
• 1 12 oz can tomatillos, drained and coarsely chopped
• 2 14 ½ oz cans diced stewed tomatoes, undrained
• 1.5 14 oz cans low sodium chicken broth
• 1 4 oz can chopped green chile peppers, undrained
• 3/4 tsp dried oregano
• 3/4 tsp coriander seeds, crushed
• 1/3 tsp ground cumin
• 2 15 ½ oz cans cannellini beans (white kidney beans), drained
• 1 15 ½ oz cans butter beans, drained
• 3 tbsp fresh lime juice (about 1.5 limes)
• 1/3 tsp pepper
• 1/3 cup (3 oz) shredded cheddar cheese (optional, not included in calories)

Add olive oil to a sauté pan and place over medium-high heat until hot. Add diced chicken breast and sauté 3 minutes or until done. Remove chicken from pan, and set aside.
Add shallots and garlic to pan, sauté until tender. Stir in tomatillos and next 6 ingredients (through seasonings). 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. Ladle into serving bowls, top with cheese.
Number Of Servings:Yield: 2 1/2 quarts or so. I got about 12 cups out of my batch.

Number of Servings: 12

Recipe submitted by SparkPeople user VBFSVSL.