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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Cannellini beans, tomatillos, and lime juice lend a refreshing spin to this red-meat-and-kidney bean classic. (From our September/October 1991 issue). Ingredients:
cooking spray |
1 tablespoon vegetable oil |
1 pound skinned, boned chicken breast halves, chopped |
1/2 cup chopped shallots |
3 garlic cloves, minced |
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and coarsely chopped |
1 (14 1/4-ounce) can fat-free chicken broth |
1 (11-ounce) can tomatillos, drained and coarsely chopped |
1 (4.5-ounce) can chopped green chiles, undrained |
1/2 teaspoon dried oregano |
1/2 teaspoon coriander seeds, crushed |
1/4 teaspoon ground cumin |
2 (16-ounce) cans cannellini beans or other white beans, drained |
3 tablespoons lime juice |
1/4 teaspoon pepper |
9 tablespoons (about 4 ounces) shredded reduced-fat sharp cheddar cheese |
Directions:
1. 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.
2. 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.
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