Quick Chicken Chili

Quick Chicken Chili
Quick Chicken Chili

PREP TIME

40

minutes

TOTAL TIME

65

minutes

SERVINGS

8

servings

PREP TIME

40

minutes

TOTAL TIME

65

minutes

SERVINGS

8

servings

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

Directions

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

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