WHITE BEAN CHICKEN CHILI


2 Tbsp. vegetable oil
1 lb. diced cooked chicken
1 onion, minced
1 (14.5-oz) can chicken broth
1 (18.75-oz) can tomatillos, drained and chopped
1 (16-oz) can diced tomatoes
1 (7-oz) can diced green chilies
½ tsp. dried oregano
½ tsp. ground coriander seed
¼ tsp. cumin
1 (15-oz) can white beans
2 ears fresh corn
salt to taste black pepper to taste
1 lime, sliced
Heat oil, and cook onion and garlic till soft.
Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
Add corn, chicken and beans; simmer 5 minutes. Season with salt and pepper to taste.
Serve with these toppings for people to choose from limes, cilantro, cheese, avocados, sour cream, and tortilla chips.
Yield: 9 servings.