Saturday, January 31, 2015

White chicken chili

It's a cold day- grilled cheese and chicken chili!

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 
2 cans 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. 

2. Add onion and next 5 ingredients; sauté 3 minutes. 

3. Add 2 cups beans, water, 1/2 teaspoon salt, 1 can chiles, and broth; bring to a boil.

4. Mash 1 cup beans and 1 can chiles in a bowl. Add to soup; simmer 5 minutes. 

5. Serve with cilantro and lime.

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