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Chicken

Fast Chicken Chili

This quickie chili comes together in a flash, making it ideal for busy weeknights. Stirring mashed cannellini beans into the chili adds body. You could also use navy or pinto beans.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 tablespoon neutral oil, such as canola or avocado
  • 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • ¾ teaspoon salt, divided
  • ½ cup vertically sliced onion
  • 2 teaspoons minced fresh garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon dried oregano
  • ¼ 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
  • ¼ cup cilantro leaves
  • 1 lime, cut into 8 wedges

Directions

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