CHICKEN CHILI

Chicken Chili image

Provided by Marian Burros

Categories dinner, easy, lunch, quick, weekday, soups and stews, main course

Time 50m

Yield 2 servings

Number Of Ingredients 15

Ingredients

8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
2 large cloves garlic
1 teaspoon canola oil
8 ounces skinless, boneless chicken breasts
15 or 16-ounce can low-sodium white beans (Great Northern, white kidney)
1/2 jalapeno
1/2 teaspoon ground coriander
1 teaspoon ground cumin
14 ounce can no-salt-added crushed tomatoes
1 ounce red onion to yield 2 tablespoons finely minced
10 sprigs cilantro to yield 1 tablespoon chopped
1 lime
1 cup frozen corn kernels
4 tablespoons nonfat yogurt
Freshly ground black pepper

Steps:

Chop whole onion.
Heat on high heat nonstick pan large enough to hold all ingredients.
Mince garlic.
Reduce heat to medium-high, and add oil; add onion and garlic, and saute until onion begins to brown.
Wash, dry and cube chicken.
Rinse and drain beans.
Add chicken to pan, and brown on both sides.
Wash, seed and mince jalapeno.
When chicken is brown, add jalapeno, coriander, cumin, crushed tomatoes and beans. Reduce heat, and simmer while preparing rest of dish.
Mince red onion; wash, dry and chop cilantro.
Squeeze half of lime into chili; stir in corn; season with pepper.
Continue cooking for about five minutes; then, serve with yogurt, lime wedges, chopped red onion and chopped cilantro.

Nutrition Facts : @context http, Calories 722, UnsaturatedFat 10 grams, Carbohydrate 102 grams, Fat 16 grams, Fiber 21 grams, Protein 50 grams, SaturatedFat 4 grams, Sodium 492 milligrams, Sugar 20 grams, TransFat 0 grams