In a 6-quart Dutch oven
, heat 1 teaspoon oil on medium-high until very hot. Sprinkle the chicken with 1 teaspoon salt. Add the chicken to the Dutch oven in two batches, and cook until the chicken is no longer pink, stirring occasionally, about 6 minutes per batch, and adding 1 teaspoon more oil for the second batch. With a slotted spoon, transfer the chicken to a medium bowl once it is done.
After all the chicken is cooked, add the remaining 2 teaspoons oil with the garlic and onions
to the Dutch oven, and cook on medium heat until browned, stirring occasionally, 5 to 6 minutes. Stir in the cumin
, oregano, cinnamon
and cayenne pepper, and cook 1 minute. Add the beans, salsa
verde, broth and browned chicken, and bring to a boil. Reduce the heat to medium, cover and cook the chili for 15 minutes to blend
the flavors. To serve, garnish with cilantro.
Each serving: calories 370, total fat 18g, saturated fat
--, cholesterol --, sodium 815mg, total carbohydrate 25g, dietary fiber
--, sugars --, protein 25g, calcium --
Make it a Drop 5 Meal:
each bowl with 2 tablespoons reduced-fat Cheddar
(40 calories), 1 tablespoon chopped scallions
(2 calories), 1 tablespoon reduced-fat sour cream
(22 calories), 1 canned jalapeno
pepper (6 calories) and 5 restaurant-style tortilla chips
, such as Tostino's (100 calories). 540 complete meal calories with all garnish.