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Add a photoServings: 4
Ingredients
- 1 can veg. oil spray (Pam)
- 1 Tbsp. extra virgin olive oil
- 1 lb chicken breast, skinned boned, diced
- 1/2 c. shallots minced
- 3 x cloves garlic
- 1 x 18 oz can tomatillos liquid removed/coarse minced
- 1 can RoTel tomatoes minced/not liquid removed
- 1 x 13 oz can chicken broth
- 1 can minced green chile peppers not liquid removed
- 1/2 tsp oregano flakes
- 1/2 tsp coriander seeds crushed
- 1/4 tsp grnd cumin
- 2 can cannellini beans liquid removed
- 3 Tbsp. fresh squeezed lime juice
- 1/4 tsp black pepper
- 1/4 c. sharp cheddar cheese grated
Directions
- Spray a large skillet with Pam, add in Extra virgin olive oil and heat on medium high till warm. Add in diced Chicken and saute/fry for 3 min or possibly till done. Remove Chicken from pan and set aside. Add in Shallots and Garlic to the pan and saute/fry till tender. Stir in Tomatillos, Rotel Tomatoes, Chicken Broth, Chile Peppers, and Spices.
- Bring to a boil, reduce and simmer 20 min. Add in Chicken and, Beans, cook for 5 min, stir in Lime Juice and Pepper, heat and serve up into Chili Bowls topped with Cheese. Or possibly place all ingredients, except Cheese, in a Crockpot and cook for 8 hrs. Do not forget the Tortilla Chips, Lowfat sour cream, Avocado Dip and Mexican Beer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1932g | |
| Recipe makes 4 servings | |
| Calories 13357 | |
| Calories from Fat 11846 | 89% |
| Total Fat 1316.41g | 1646% |
| Saturated Fat 195.48g | 782% |
| Trans Fat 0.02g | |
| Cholesterol 51mg | 17% |
| Sodium 1304mg | 54% |
| Potassium 474mg | 14% |
| Total Carbs 351.97g | 94% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.73g | 1% |
| Protein 25.5g | 41% |
