This quickie chili comes together in a flash, making it ideal for busy weeknights. Green chiles, cumin, cilantro, and lime add a touch of Mexican flavor.

Fast Chicken Chili

canola oil

skinless, boneless chicken breast, cut into bite-sized pieces

salt, divided

½ cup vertically sliced onion

garlic

cumin

coriander

oregano

red pepper

cannellini

water

chicken broth

cilantro leaves

lime,

Heat a Dutch oven over medium-high heat. Add oil. Sprinkle chicken with 1/4 teaspoon salt. Add chicken; saut&eacute; 4 minutes. Add onion and next 5 ingredients; saut&eacute; 3 minutes. Add 2 cups beans, water, 1/2 teaspoon salt, 1 can chiles, and broth; bring to a boil.


Mash 1 cup beans and 1 can chiles in a bowl. Add to soup; simmer 5 minutes. Serve with cilantro and lime.


Very easy, very easy to alter per crowd. I used roasted rabbit instead of chicken, 3 cans of beans and green sriracha as part of the toppings. Wonderful!

The flavors of this chili are quite good.  I don't know who's family eats 1 cup of chili for a serving,  but it's not mine.  Realistically,  this makes about 3 servings for normal people.  I used Beyond Meat chicken strips and it worked out great.  Served with cornbread and a salad and everybody liked.

 I prepared this last night for my family's dinner with a few tweaks: (1) I had some ears of corn on hand so I cut off the kernels and pan-roasted them for ~8-10 mins in the dutch oven. (2) I had some leftover cilantro-lime chicken (http://www.myrecipes.com/recipe/cilantro-lime-chicken-with-avocado-salsa) that I diced and added in with the beans. I served it with sour cream, cilantro, and lime wedges, with corn bread on the side. 10,8,and 5 year olds approved! 

Really good flavor.  It's more soupy than I wanted so I added some flour to thicken it up a bit to  be more like a chili. I also topped with sour cream and cheese. Quick, Easy and Tasty so I would make this again.

This chili was so good. It was very easy to make and very flavorful.  I used great northern beans instead of cannellini beans. Next time I may use three cans instead of three cups. Didn't seem like  there was enough beans. Maybe that's just me. Also, I used dried cilantro instead of the fresh and it was still very delicious. Will definitely make this again and again.

A "go to" recipe at my house for several years.  I have prepared it on the stove and in the crock pot.  Works fine both ways!

This chili has fantastic flavor. I took the advice of fellow reviewers and upped the amount of spice. I omitted the water. I didn't have any coriander, so I added some chili powder. I will definirly make this quick and easy recipe again.

This was excellent and easy to prepare, now one of my husbands favorites!!

Yep, good, solid recipe that goes together easily on a busy weeknight.  We put a wee bit of montery jack cheese on top along with a spoonful of light sour cream.  A green salad completed the meal.  I'd have this again.

I will add to recommendations about doubling the spices and altering the recipe to thicken it up. Good base recipe and I will try again with those changes.

This was a big OK. I doubled the spices as someone suggested and for extra thickness tore up two corn tortillas I had leftover. It worked!

This was truly the fastest and most flavorful chicken chili I have ever made! I added the cilantro to the pot of chili and it gave it an amazingly fresh flavor. We topped ours with shredded pepper jack and sliced jalapenos plus lime squeezes and we could not have been happier!

I love this recipe. Fast, easy, and delicious!! However, I doubled all the spices to give it more flavor. Perfect.

I really enjoyed this recipe.  I followed the recipe exactly.  I added the cilantro and lime at the end, but I thought it tasted great without them.  I might add more beans next time to make the soup thicker.  Also, it says it makes 6 servings, but I think it is more like 4 servings.

Loved it! Definitely more of a soup than what I would think of as a chili, but the broth was wonderful for dunking bread! I cut the cumin in half, to suit my own taste, and finished with a dollop of yogurt in addition to the squirt of lime. Sure to become a regular.

 When a six year-old downs two bowls of the stuff, you know you have a great recipe. That being said, I used only one can of green chiles since I knew she'd be eating with us. Mashing the beans thickened the broth perfectly and made for a delicious bowl of chili. You can read my full review at Taking On Magazines One Recipe At A Time: http://bit.ly/NUWfYQ 

This chili has great flavor! I used diced hot green chilis (w/ jalapenos) for a little kick. I also added 1 tablespoon flour to the cold broth mixture to thicken the chili a bit. Delicious with Corn Bread!

This was good!  Forgot to buy the chiles so doubled the onion in the recipe (mincing the onion that goes with the mashed beans) and added crushed red pepper for the heat.  Also added a dash of cheese and a bit of sour cream garnish.

I loved this- nice &amp; spicy!  I used 2 cans cannellini beans and one can red kidney beans.  I also used a little more chicken &amp; onion than called for- wanted some leftovers.  The lime &amp; cilantro really top off the flavors well.  I plan to make this often!

I did tweak this a bit, by doing a rue...thickened it up a tad. Delicious!

Liked the flavor of this easy to make chilli. More of a soup consistency so my husband was expecting something thicker and "more chilli like",I actually used half the amount of broth and may use even less next time. I would make again, would be a yummy dish for the cooler weather.

fast chicken chili

Servings: 3.5

Cost: $11.72 /serving

Author : Phoebe Wu

Ingredients

Instructions

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fast chicken chili

Servings: 3.5

Cost: $11.72 /serving

Author : Phoebe Wu

Ingredients

Instructions

Top Similar Recipes from Across the Web

Fast White Chicken Chili

Fast or Slow White Chicken Chili

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