Fast 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
• 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

1. Heat a Dutch oven over medium-high heat. Add oil. Sprinkle chicken with 1/4 teaspoon salt. Add chicken; saute 4 minutes. Add onion and next 5 ingredients; saute 3 minutes. Add 2 cups beans, water, 1/2 teaspoon salt, 1 can chiles, and broth; bring to a boil.
2. Mash 1 cup beans and 1 can chiles in a bowl. Add to soup; simmer 5 minutes. Serve with cilantro and lime.

canola oil, skinless, salt, onion, fresh garlic, ground cumin, ground coriander, oregano, ground red pepper, nosalt, water, green chiles, chicken broth, cilantro, lime

Taken from www.myrecipes.com/recipe/fast-chicken-chili (may not work)