White Chili with Chicken

Heat oil in a Dutch oven over medium high heat. Add onion and sauté until translucent. Add mushrooms and sauté for 5 minutes or until starting to brown.

Add garlic, cumin, coriander and salt. Sauté a minute or until aromatic. Add broth, green chiles and beans. Bring to boil, reduce heat and simmer for 10 minutes.

Add chicken and simmer until heated through, about 5 minutes.

Serve with optional toppings, such as shredded cheese or queso fresco, cilantro, tortilla strips, sour cream or Greek yogurt, green onion, diced tomatoes.