Coat a large saucepan with cooking spray. Add oil; place over medium-high heat until 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 through cumin). 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 bowls: top with cheese.
This is one of our favorite chili recipes. I usually make it with fresh tomatillos mainly because canned ones require a special trip to a latin market. We love the tanginess that
the tomatillos and lime give it. Great recipe!
This is a good basic recipe. I use fresh tomatillos (about 4-6) and fresh chiles (an anaheim and a jalapeno), a good heaping tsp of cumin and corriander, and I add chopped cilantro and basil at the end. I've also subsituted yellow or white hominy for beans and used only 12 oz. chicken, all with good results. Try making the night before so flavors can blend.
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