Quick Chicken Chili in 30 Minutes

Heat olive oil in a Dutch oven over medium high heat. Add diced chicken and sear until edges are golden brown, then remove chicken and set aside.

In the same pot, sauté diced onion and bell pepper until onion is translucent.

Stir in minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper. Stir constantly for 60 seconds until the aroma is pungent. Note: This blooms the spices for better flavor.

Pour in chicken broth, scraping the bottom of the pot to release the browned bits.

Stir in drained beans, green chiles, salt, and pepper.

Return seared chicken to the pot. Bring to a boil, then reduce heat to medium low and simmer 12–15 minutes until chicken is cooked through.

Use a potato masher or fork to crush about ¼ cup of the beans directly against the side of the pot and stir them back into the Chicken Chili. Note: You'll see the broth thicken instantly.

Stir in fresh lime juice and chopped cilantro just before serving.