Fast Chicken Chili

Fast Chicken ChiliRecipe
Photo: Mary Britton Senseney/Wonderful Machine; Styling: Mary Clayton Carl
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.


Serves 6 (serving size: 1 cup)

Cost per Serving:


Recipe from

Cooking Light

Nutritional 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


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


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.