Instructions:

Sonoran Chicken Chili

Source: The Arizona Republic - March 21, 2001

1 tablespoon olive oil
1/2 cup shallots, chopped
3 cloves garlic, minced
2 (14 ounce) cans chopped tomatoes with garlic, oregano and basil
1 (14 ounce) can chopped tomatoes (undrained)
1 (14 ounce) can no-salt-added chicken broth
1 (4 ounce) can chopped green chiles
1/2 teaspoon oregano
1/2 teaspoon coriander
1/4 teaspoon cumin
4 cup cooked chicken, chopped
1 or 2 (16 ounce) cans white beans, drained
3 tablespoons freshly squeezed lime juice
1/4 teaspoon pepper
Shredded Cheddar cheese for garnish

Heat olive oil in a large saucepan over medium-high heat. Add shallots and garlic and saute.