Quick Chicken Chili

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1 tablespoon olive or canola oil

1 large onion, chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon dried oregano

1/2 teaspoon ground coriander

1/4 teaspoon salt

1/4 teaspoon ground black pepper

12 ounces boneless, skinless chicken breast, cut into cubes

2 cans (14 1/2 ounces each) fat-free reduced-sodium chicken broth

1 can (14 1/2 ounces) salt-free diced tomatoes

1 can (4 ounces) tomatillos, drained and chopped

1 can (4 ounces) chopped green chilies, drained

1 package (10 ounces) frozen corn kernels, thawed

1 can (15 ounces) white beans or pinto beans, drained and rinsed

1 lime, cut into wedges

chopped fresh cilantro

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