Best White Chili
Vegetable cooking spray
1 1/2 cups chopped onions
1 teaspoon minced garlic
3/4 teaspoon finely chopped gingerroot
1 jalapeño chili, finely chopped
4 ounces mushrooms, chopped in large chunks
1 tablespoon of flour
1 pound boneless, skinless chicken breasts, cubed
2 15-ounce cans white beans
14 1/2-ounces chicken broth
1 teaspoon dried oregano leaves
1 teaspoon of ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 bay leaf
Salt and white pepper to taste
1 small tomato, chopped
2 green onions, thinly sliced
2 tablespoons black olives, sliced
2 tablespoons cilantro, finely chopped
Spray large saucepan with cooking spray and then heat over medium heat until hot. Sauté chopped onions, garlic, gingerroot, and jalapeño chili, about 5 minutes. Add mushrooms and cook while covered until mushrooms are wilted, about 5 minutes. Stir in flour, cooking 1 minute longer. Add chicken, beans, chicken broth, and herbs, heating to a boiling. Reduce heat and simmer while covered, until vegetables are tender and chicken is cooked, 10 to 15 minutes. Discard bay leaf and then season to taste with salt and white pepper. Spoon the chili into serving bowls, topping each with tomato, green onion, olives, and cilantro.