Fast Chicken Chili

By VegasBartender

Phoebe Wu, Cooking Light

SEPTEMBER 2012

Ingredients

• 1 tablespoon canola oil
• 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 3/4 teaspoon salt, divided
• 1/2 cup vertically sliced onion
• 2 teaspoons minced fresh garlic
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground red pepper
• 3 cups no-salt-added canned cannellini beans, rinsed and drained
• 1 cup water
• 2 (4-ounce) cans chopped green chiles, undrained and divided
• 1 (14-ounce) can fat-free, lower-sodium chicken broth
• 1/4 cup cilantro leaves
• 1 lime, cut into 8 wedges

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. Heat a Dutch oven over medium-high heat. Add oil. Sprinkle chicken with 1/4 teaspoon salt. Add chicken; sauté 4 minutes. Add onion and next 5 ingredients; sauté 3 minutes. Add 2 cups beans, water, 1/2 teaspoon salt, 1 can chiles, and broth; bring to a boil.

2. Mash 1 cup beans and 1 can chiles in a bowl. Add to soup; simmer 5 minutes. Serve with cilantro and lime.