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Fast Chicken Chili

Photo: Mary Britton Senseney/Wonderful Machine; Styling: Mary Clayton Carl
Yield

Serves 6 (serving size: 1 cup)

This quickie chili comes together in a flash, making it ideal for busy weeknights. Green chiles, cumin, cilantro, and lime add a touch of Mexican flavor.

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

Nutrition Information

  • calories 189
  • fat 4.3 g
  • satfat 0.5 g
  • monofat 1.8 g
  • polyfat 1 g
  • protein 22.3 g
  • carbohydrate 15.1 g
  • fiber 4.8 g
  • cholesterol 44 mg
  • iron 2.6 mg
  • sodium 624 mg
  • calcium 67 mg

How to Make It

  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.