1 can (15 ounces) white beans or pinto beans, drained and rinsed
1 lime, cut into wedges
chopped fresh cilantro
Instructions
In a large, deep nonstick skillet over medium heat, warm the oil.
Add the onion, garlic, cumin, chili powder, oregano, coriander,
salt, and black pepper. Cook, stirring occasionally, for 3 to 5
minutes, or until the onion has softened. Add the chicken and
continue cooking for 5 minutes longer, or until the chicken is
browned. Add the broth, tomatoes (with juice), tomatillos, and
chilies. Bring to a boil. Reduce the heat. Simmer, stirring
occasionally, for 10 minutes, allowing the flavors to blend. Add
the corn and beans. Cook, stirring occasionally, for 5 minutes
longer. Serve with lime and cilantro.
Originally Submitted
9/29/2010
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