- 8
- 40 mins
- 65 mins
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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
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