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Ingredients
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cups finely chopped onion
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon ground coriander
- 2 cans chopped green chiles (4.5-ounce) undrained
- 1 cup water
- 2 cans cannellini beans (15.5-ounce) rinsed and drained (such as Goya)
- 1 can nonfat chicken broth (14-ounce)
- 1/2 teaspoon hot pepper sauce
- 1 cup shredded Monterey Jack cheese (4 ounces)
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped green onions
Details
Servings 8
Preparation
Step 1
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
2. Add chicken to pan; cook 10 minutes or until browned, stirring frequently. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
3. Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute.
4. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered.
5. Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce.
6. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.
Notes: This was great. I bought hot chilies instead of the mild, and only put in a few, plus omitted the hot sauce. Was plenty hot enough. Delicious.
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