1 bunch green onions whites and pale greens, chopped
1 teaspoon minced garlic
1 teaspoon finely chopped ginger root
1/2 to 1 jalapeno chili, finely chopped
4 ounces mushrooms, cut into fourths
1 tablespoon flour
1 pound boneless skinless chicken breasts, cubed
2 cans (15 oz. each) Great Northern beans, rinsed and drained
1 can (14 1/2 oz.) chicken broth
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 bay leaf
1 small tomato, chopped
2 green onions, sliced thin
2 tablespoons sliced black or green olives
2 tablespoons finely chopped cilantro
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Let's Make It
Place olive oil into a large saucepan over medium heat, allow to get warm. Add butter. Saute chopped celery about 4 minutes.
Add chopped onions, garlic, ginger root, and jalapeno and saute additional 5 minutes. Add mushrooms, cook, covered, until mushrooms are wilted, approximately 5 minutes. Stir in flour, cook 1 minute longer.
Add chicken (uncooked), beans, chicken broth, and herbs; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender and chicken is cooked, 10 to 15 minutes. Discard bay leaf; season to taste with salt and white pepper. Spoon into bowls; top each serving with chopped tomato, green onion, olives, and cilantro.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.