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Sonoran Chicken Chili




  1. Heat olive oil in a large saucepan over medium-high heat. Add shallots and garlic and sauté until the shallots are soft.
  2. Add all the tomatoes, chicken broth, green chiles, oregano, coriander and cumin. Bring to a boil. Reduce heat and simmer for 20 minutes.
  3. Add chicken and beans and mix well. Cook until heated through.
  4. Add lime juice and pepper and mix well.
  5. 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

Source: The Arizona Republic - March 21, 2001


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