Fast Chicken Chili

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

Yield: Serves 6 (serving size: 1 cup)
Cost per Serving: $1.66
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 189
  • Fat: 4.3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1g
  • Protein: 22.3g
  • Carbohydrate: 15.1g
  • Fiber: 4.8g
  • Cholesterol: 44mg
  • Iron: 2.6mg
  • Sodium: 624mg
  • Calcium: 67mg

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

Preparation

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

Only you will be able to view, print, and edit this note.

Add Note

Fast Chicken Chili Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy