Title: White Chili
Categories: Chicken
Yield: 4 Servings

1 tb Olive oil
1 1/2 c Onions, chopped
1 Clove garlic, minced
1 ts Fresh ginger, minced
1 Jalapeno chile pepper,
-finely chopped
1 lb Boned and skinned chicken
-breast halves, cubed
2 lb White beans, canned, drained
-and rinsed
14 1/2 oz Low sodium chicken broth
1 ts Dried oregano
1 ts Ground cumin
1/2 ts Ground coriander
1/4 ts Ground cinnamon

1. Heat olive oil in a large saucepan over medium heat until hot. Add
onions, garlic, ginger and jalapeno; cook 5 minutes.

2. Add chicken, beans, broth and spices; heat to boil. Reduce heat and
simmer, covered, until chicken is cooked, 10 to 15 minutes.

Garnish with chopped green onions and chopped fresh cilantro

Notes: Source: Chicago Tribune (modified)
Per serving: 451 Calories; 6g Fat (12% calories from fat); 48g Protein; 55g
Carbohydrate; 66mg Cholesterol; 525mg Sodium

Posted to Digest eat-lf.v097.n027 by Joanne McAndrews Eisenman
on Jan 26, 1997.