Chicken Chili, from Karli

1 pound boneless, skinless chicken breast halves, cut into 1/2-inch cubes*
4 garlic cloves, minced
1 medium onion, chopped
2 tablespoons cooking oil
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 cans diced tomatoes, with liquid
2 cans condensed chicken broth
2 cups water
1 can tomato paste
2 cans kidney/navy/chili beans (whichever you prefer), rinsed and drained

Directions

In a 5-qt. Dutch oven, cook onion and garlic in oil over medium-high heat until onion is tender. Add chicken; cook and stir constantly until browned. Add the rest of the ingredients and bring to a boil. Reduce heat; cover and simmer, stirring occasionally, for 40-60 minutes.

*I have also made this with shredded chicken and it is good that way too.