Quick White Chili - cooking recipe

Ingredients

2 tablespoons olive oil
1 lb skinless chicken breast half, diced
3 shallots, peeled and chopped
3 garlic cloves, peeled and chopped
1 (15 1/2 ounce) can tomatillos, drained and cut up
1 (15 1/2 ounce) can tomatoes
1 (10 ounce) can chicken broth
1 (6 ounce) can diced mild green chilies
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon coriander seed, crushed
1/4 teaspoon ground cumin
2 (16 ounce) cans white kidney beans, drained
1 lime, juice of
salt
fresh ground pepper
garnish
chopped red onion
fresh cilantro
jalapeno
tomatoes
avocado, sliced
sour cream
shredded monterey jack cheese
lime wedge

Preparation

In a large saucepan, heat olive oil.
Add chicken and cook, stirring often, just until beginning to brown.
Remove with slotted spoon and set aside.
Add shallots and garlic to pan and saute until softened.
Stir in tomatillos, tomatoes with liquid, chicken broth, green chilies, oregano, coriander and cumin.
Bring to boil, then immediately reduce heat and simmer about 20 minutes.
Return chicken to pan along with drained beans and cook about 5 minutes, just until chicken is cooked through and beans are hot.
Add lime juice and season to taste with salt and pepper.