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WHITE CHILI

3 cup chopped onion
4 cloves garlic, minced
1/2 to 1 jalapeno pepper, finely chopped
8 oz mushrooms, sliced
2 T flour
1 1/2 to 2 lbs. boneless, skinless chicken breasts, cubed
4 cans (15 oz.) any white beans, drained and rinsed
2 cans chicken broth
1 t ground ginger
2 t dried oregano
2 t ground cumin
1 t coriander
1/4 t cinnamon
2 bay leaves
salt and white pepper to taste

1 tomato, chopped
4 green onions, sliced
4 T sliced black or green olives
4 T finely chopped parsley or cilantro

Spray soup pot with vegetable spray; heat over medium heat until
hot. Add onions, garlic, jalapeno and mushrooms; cook 5 minutes.
Stir in flour; cook 1 minute. Add chicken, beans, broth and herbs;
heat to a boil. Reduce heat and simmer covered until vegetables
are tender and chicken is cooked, about 10 minutes. Discard bay
leaves, spoon chili into bowls and sprinkle with tomato, green
onion, olives and cilantro or parsley.

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