A hearty and flavorful chicken chili with a zesty lime twist, perfect for a cozy meal.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chicken breasts and cook until lightly browned on all sides.
Cut the chicken into smaller pieces for faster cooking.
Add the chopped onion and bell pepper to the pot and sauté until softened.
Stir frequently to prevent sticking.
Stir in the chili powder, dried cilantro, and minced garlic, cooking until fragrant.
Toast the spices slightly to enhance their flavor.
Pour in the chicken broth, garbanzo beans, red kidney beans, diced tomatoes, and tomato sauce. Stir to combine.
Rinse the canned beans to reduce sodium content.
Bring the mixture to a boil, then reduce the heat and simmer uncovered for 30 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Adjust the seasonings to taste and stir in the lime juice just before serving.
Taste and add more lime juice for extra tanginess.
Serve the chili hot, topped with sour cream, green onions, shredded cheddar cheese, and crushed tortilla chips.
Arrange the toppings in small bowls for a customizable experience.
