Chicken Chili

Ingredients:

• 1 tablespoon olive or canola oil 
• 1 large onion, chopped 
• 3 cloves garlic, minced 
• 1 teaspoon ground cumin 
• 1 teaspoon chili powder 
• ½ teaspoon dried oregano 
• ½ teaspoon ground coriander 
• ¼ teaspoon salt 
• ¼ teaspoon ground black pepper 
• 12 ounces boneless, skinless chicken breast, cut into cubes 
• 2 cans (14 ½ ounces each) reduced-sodium chicken broth 
• 1 can (14 ½ ounces) salt-free diced tomatoes 
• 1 can (4 ounces) tomatillos, drained and chopped 
• 1 can (4 ounces) chopped green chilies, drained 
• 1 package (10 ounces) frozen corn kernels, thawed 
• 1 can (15 ounces) white beans or pinto beans, drained and rinsed 
• 1 lime, cut into wedges 
• chopped fresh cilantro 

Directions:

1. In a large, deep nonstick skillet over medium heat, warm the oil. Add the onion, garlic, cumin, chili powder, oregano, coriander, salt, and black pepper. Cook, stirring occasionally, for 3 to 5 minutes, or until the onion has softened.
2. Add the chicken and continue cooking for 5 minutes longer, or until the chicken is browned. Add the broth, tomatoes (with juice), tomatillos, and chilies. Bring to a boil. Reduce the heat. Simmer, stirring occasionally, for 10 minutes, allowing the flavors to blend.
3. Add the corn and beans. Cook, stirring occasionally, for 5 minutes longer.
4. Serve with lime and cilantro

Serves:8   Prep: 15min Cook: 25 min Total: 40min