3/4 cup chopped cooked chicken breast (skinned before cooking and cooked without salt)
1 (4-ounce) can chopped green chiles, undrained
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Dash of ground red pepper
Dash of ground cloves
3/4 cup chopped tomato, divided
1/8 teaspoon salt
How to Make It
Place 1/2 cup beans in a small bowl; mash and set aside. Reserve remaining whole beans.
Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add onion and garlic; saute until tender. Stir in mashed and whole beans, chicken broth, and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Stir in 1/2 cup tomato and salt; cover and simmer an additional 3 minutes.
To serve, ladle chili into individual bowls, and sprinkle evenly with remaining 1/4 cup tomato.