Quick Chicken Chili

By á-2950

Ingredients

• 1 Tbsp. olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 tsp. chili powder
• 1/2 tsp. dried oregano
• 1/2 tsp. ground coriander
• 1/4 tsp salt
• 1/4 tsp. black pepper
• 12 oz. boneless, skinless chicken breast, cut into cubes
• 2 cans (14 1/2 oz each)fat free, reduced sodium chicken broth
• 1 can (14 1/2 oz) salt free diced tomatoes
• 1 can (4 oz.) tomatillos, drained and chopped
• 1 can (4 oz.) chopped green chilies, drained
• 1 pkg (10 oz.) frozen corn kernels, thawed
• 1 can (15 oz) white beans or pinto beans, drained and rinsed
• 1 lime, cut into wedges
• chopped fresh cilantro

Details

Servings 8
Preparation time 40mins
Cooking time 65mins

Preparation

Step 1

In a large, deep nonstick skillet over medium heat, warm the oil. Add the onion, garlic, cumin, chili powder, oregano, coriander, salt, and black pepper. Cook, stirring occasionally for 3-5 minutes or until onion has softened. Add the chicken and continue cooking for 5 minutes longer or until the chicken has browned. Add the broth, tomatoes (with juice), tomatillos, and chilis. Bring to a boil. Reduce the heat, simmer, stirring occasionally, for 10 minutes longer, and chilies Bring to a boil. Reduce the heat, simmer, stirring occasionally for 10 minutes, allowing the flavors to blend.Add the corn and the beans. Cook, stirring occasionally for 5 minutes longer. Serve with lime and cilantro