Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

30 oz Canned white beans
1 tb Vegetable oil
2 lb Boneless, skinless chicken
-breast; cut into 1" cubes
1 md Sweet onion; diced
3 cl Garlic; minced
4 Tomatillos; husks and stem
-ends removed, finely chop
-(opt)
1 pk Frozen white corn(16oz)
2 ts Cumin
1/2 ts Oregano
1 cn Green chilies(4oz)
1 1/2 c Chicken broth
Juice of 1 lime
1/2 c Chopped cilantro
Garnishes as desired

Place beans and their liquid in a large pot over low heat. Heat the
oil in a skillet and saute the onion and garlic until golden. Add the
chicken and saute until lightly browned. Stir the chicken mixture
into the bean pot along with the tomatillos, corn, cumin, oregano,
green chilies and chicken broth. Simmer uncovered 20 minutes. Just
before serving, stir in lime juice and cilantro. Serve, if desired,
with garnishes such as chopped red onion, grated Monterey Jack
cheese, sliced jalapeno peppers and chunks of avocado.

Nutritional info per serving: 369 cal; 38g pro, 42g carb, 6g fat(15%),
10.7g fiber, 72mg chol, 285mg sodium Exchanges: .7 veg, 2.4 bread, 3.6
meat, .3 meat

Source: Cook's Corner, Miami Herald, 1/4/96 formatted by Lisa Crawford

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