INGREDIENTS

   *1 Tbsp. vegetable oil
   *1 lb. skinned, boned chicken breast halves, cut into small pieces
   *1/2 cup chopped shallots
   *3 cloves garlic, minced
   *1 can (14.5-ounce) no-salt-added whole tomatoes, undrained and coarsely chopped
   *1 can (14 1/4-ounce) fat free chicken broth
   *1 can (11-ounce) tomatillos, drained and coarsely chopped
   *1 can (4.5-ounce) chopped green chiles, undrained
   *1/2 tsp. dried oregano
   *1/2 tsp. coriander seeds, crushed
   *1/4 tsp. ground cumin
   *2 cans (16-ounce each) cannellini beans or other white beans
   *3 Tbsp. lime juice
   *1/4 tsp. pepper
   *4 oz. reduced fat cheddar cheese, shredded

DIRECTIONS

• Use cooking spray to coat a large non-stick saucepan. Add oil and set the pan over moderate-high heat. Add chicken once hot and sauté for 3 minutes. Take the chicken out of the pan and reserve for later use. 
• Put shallot and garlic into the pan to sauté for 2 minutes or until tender. Mix in the tomatoes and add the succeeding 6 ingredients. Let it boil before lowering heat and simmer for about 20 minutes. Put chicken and beans into the pan and cook for 5 minutes.
• Once properly heated, mix in lime juice followed by pepper. Serve with cheese sprinkles on top.