Chili "Con-Caucasian" (White Chili)

      Yield: 4 Servings

      1 cn cooking oil spray (pam)

      1 cn chicken broth (13oz)

      1 T  olive oil

      1 cn green chile peppers,Chopped

      1 lb chicken breast,skinned

      1    not drained,boned, diced

    1/2 c  shallots,chopped

    1/2 t  coriander seeds,crushed

      3    cloves garlic,minced

    1/4 t  cumin,Ground

      1 cn tomatillas (18oz),drained

      2 cn cannellini beans,drained

      1    and coursley,Chopped

      3 T  fresh squeezed lime juice

      1 cn ro*tel tomatoes,chopped but

    1/4 t  black pepper,not drained

Spray a large skillet with Pam, 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 and set aside. Add Shallots and Garlic to the

pan and saute until tender. Stir in Tomatillas, Ro*tel 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 Crockpot

and cook for 8 hours.