2 tbsp. olive oil
1 lb. boneless chicken breasts, diced
3 shallots, chopped
3 cloves garlic, chopped
1 lb. tomatillos
1 (14 1/2 oz.) can tomatoes
1 lb. white beans, cooked
1 (14 1/2 oz.) can chicken broth
1 (7 oz.) can diced green chilies
1 can Rotel tomatoes
1/2 tsp. dried oregano
1/2 tsp. coriander
1/2 tsp. ground cumin

Cook tomatillos in water to cover. Brown chicken in oil. Remove. Brown garlic and shallots. Add tomatillos with liquid, broth, tomatoes, Rotel, chilies and juices. Stew for 20 minutes. Add cooked beans and chicken. Cook 10 minutes more. Season with salt and pepper. Can garnish with chopped red onions, cheese or sour cream. Serves 4 to 6.