---------- Recipe via Meal-Master (tm) v8.04
  
       Title: White Chili with Chicken
  Categories: Miamiherald, Meat/poul, Soups/stews
       Yield: 8 Servings
  
      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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