1 tablespoon olive oil
1 pound skinned, boned chicken breast halves, chopped
1/2 cup chopped green onions
3 garlic cloves, minced
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and coarsely chopped
1 (14-1/4-ounce) can fat-free chicken broth
1 (11-ounce) can tomatillos (Mexican green tomatoes), drained and coarsely chopped
1 (4.5-ounce) can chopped green chilies, undrained
1/2 teaspoon dried oregano
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon ground cumin
2 (16-ounce) cans cannellini beans or other white beans, drained
3 tablespoons lime juice
1/4 teaspoon pepper
9 tablespoons (about 4 ounces) shredded reduced-fat sharp cheddar cheese

Add oil to a large nonstick skillet and place over medium-high heat until hot. Add chicken; saute 3 minutes or until no longer pink. Remove chicken from pan; set aside.

Add onion and garlic to pan and saute 2 minutes or until tender. Stir in tomatoes and next 6 ingredients and bring to boil. Reduce heat, and simmer 20 minutes. Add chicken and beans; cook 5 minutes or until thoroughly heated. Stir in limejuice and pepper. Serve with shredded cheese.

Makes 9 Servings
Serving Size: 12 ounces