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.