White Bean Chili

1 T vegetable oil
1 Lb. cooked & shredded chicken
½ cup chopped shallots
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1 (14.5 oz) can chicken broth
1 7 oz jar salsa verde
1 can (4.5 oz) can chopped green chilies, undrained
½ t dried oregano
1 t coriander seeds, crushed
¼ t ground cumin
2 (16 oz) cans cannelloni beans or other white beans, drained
3 T lime juice
¼ t pepper
Shredded cheese

Sauté shallots & garlic in oil I large pot until tender. Stir in tomatoes, chicken broth, salsa verde, chilies, oregano, coriander, & cumin. Bring to a boil; reduce heat, & simmer 2- minutes. Add chicken & beans; cook 5 minutes until thoroughly heated. Stir in lime juice & pepper. Ladle into bowls & top with cheese.

For large groups, double the recipe. Add more chicken broth, depending on how soupy you want it.