Quick White Chili

Quick White Chili is an unusual chili, not only because it can be cooked in less than an hour, but also because it uses chicken and white kidney beans rather than the more traditional meats and beans. The result is an uncharacteristically subtle chili, very tasty and spiced to produced a focused burn that traditional chilies just can't achieve.

• 2 T olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 3 shallots, peeled and chopped
• 3 cloves garlic, peeled and chopped
• 1 can (18 oz) tomatillos, drained and cut up
• 1 can (14.5 oz) tomatoes
• 1 can (10.5 oz) low-sodium chicken broth
• 1 can (4 oz) diced green chiles
• 1 can (4 oz) diced jalapenos chiles
• 0.5 t crumbled dried oregano
• 1 t coriander seeds, crushed
• 1 t ground cumin
• 2 cans (15 oz each) white kidney beans (a.k.a. cannellini), drained
• juice of one lime
• pepper, white preferably

1. In a large saucepan (4 or 5 quarts), heat olive oil.
2. Add chicken and cook, stirring often, just until beginning to brown.
3. Remove chicken with slotted spoon and set aside.
4. Add shallots and garlic to pan and saute until softened.
5. Stir in tomatillos, tomatoes (with liquid), chicken broth, green chiles, jalapenos chiles, oregano, coriander, and cumin.
6. Bring to a boil, then immediately reduce heat and simmer about 20 minutes.
7. Return chicken to pan and add drained white kidney beans.
8. Cook about 5 minutes, just until chicken is cooked through and beans are hot.
9. Add lime juice and season to taste with pepper.

Provide any or all of the following optional toppings when serving: chopped red onions, cilantro, jalapeno chiles, tomato, avocado, sour cream, shredded jack cheese, and/or lime wedges.

Makes about three quarts. Gets spicier when left over night and reheated for serving, though I rarely have that much patience.