Dinner
Fast Chicken Chili
Chicken breast pieces sizzle with onion, garlic, and warm spices until tender and aromatic. Cannellini beans and green chiles simmer into a thick, savory chili that tastes bright, hearty, and gently spiced.
- Total
- 30 min
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 6
Nutrition per Serving
- Calories
- 189
- Protein
- 22g
- Carbs
- 15g
- Fat
- 4g
- Sodium
- 624mg
Ingredients
- 1 tbsp canola oil
- 1 lb skinless, boneless chicken breast, cut into bite-sized pieces
- 3/4 tsp salt, divided
- 1/2 cup vertically sliced onion
- 2 tsp minced fresh garlic
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp dried oregano
- 1/4 tsp ground red pepper
- 3 cup 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
Instructions
- Heat a Dutch oven over medium-high heat. Add oil. Sprinkle chicken with 1/4 teaspoon salt. Add chicken; sauté 4 minutes. Add onion, garlic, cumin, coriander, oregano and red pepper; sauté 3 minutes. Add 2 cups beans, water, 1/2 teaspoon salt, 1 can chiles and broth; bring to a boil.
- Mash 1 cup beans and 1 can chiles in a bowl. Add to soup; simmer 5 minutes. Serve with cilantro and lime.