Cooking Spray
2 lbs skinless, boneless chicken breast, cut into bite size pieces
2 cups finely chopped onion
2 garlic cloves, minced
2 tsps ground cumin
1/2 tsp dried oregano
1 tsp ground coriander
2 (4.5oz) cans chopped green chiles, undrained
1 cup water
2 (15.5oz) cans cannellini beans, rinsed & drained
1 (14 oz) can fat free, less sodium chicken broth
1/2 tsp hot pepper sauce
1 cup (4oz) shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan, cook 10 minutes or until browned on all sides.
2. Heat a large pot (or Dutch oven) over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute' 6 minutes or until tender, stirring frequently. Add garlic, and saute' 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; saute' 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered. Add chicken, water, beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce.
Serve and sprinkle each serving with cheese, cilantro and green onions. You may also add sour cream or greek yogurt.
Yield: 8 servings, cups.
Goes great with Corn Bread, french bread or even Frito chips (scoops) Enjoy!
Discovered this recipe from Cooking Light, Healthy Everyday Food. First Chili I ever made, loved it!
