Recipes from Mexico :: Mexican Main Dishes Poultry
Source: The Arizona Republic - March 21, 2001
1 Tbsp. olive oil
1/2 c. shallots, chopped
3 cloves garlic, minced
2 (14 ounce) cans chopped tomatoes with garlic, oregano and basil
1 (14 ounce) can chopped tomatoes (undrained)
1 (14 ounce) can no-salt-added chicken broth
1 (4 ounce) can chopped green chiles
1/2 tsp. oregano
1/2 tsp. coriander
1/4 tsp. cumin
4 c. cooked chicken, chopped
1 or 2 (16 ounce) cans white beans, drained
3 Tbsp. freshly squeezed lime juice
1/4 tsp. pepper
Shredded Cheddar cheese for garnish
Heat olive oil in a large saucepan over med.-high heat. Add shallots and garlic and sauté until the shallots are soft.
Add all the tomatoes, chicken broth, green chiles, oregano, coriander and cumin. Let it come to a boil. Reduce heat and simmer for 20 mins.
Add chicken and beans and mix well. Cook until heated through.
Add lime juice and pepper and mix well.
Serve garnished with shredded Cheddar cheese.
Makes 8 servings.
Approximate values per serving: 250 calories, 5 g fat, 60 mg cholesterol, 30 g protein, 23 g carbohydrates, 4 g fiber, 404 mg sodium, 19 percent calories from fat
