Rating: 4 stars
30 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0

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.

Phoebe Wu
Recipe by Cooking Light September 2012

Gallery

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

Recipe Summary

Yield:
Serves 6 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

189 calories; fat 4.3g; saturated fat 0.5g; mono fat 1.8g; poly fat 1g; protein 22.3g; carbohydrates 15.1g; fiber 4.8g; cholesterol 44mg; iron 2.6mg; sodium 624mg; calcium 67mg.
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