Ingredients

• 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

Preparation

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