Nonstick cooking spray 2 teaspoons oil 2 cups diced onions 2 tablespoons minced garlic 2 boneless, skinless chicken breasts (about 1 1/4 pounds) cut into 1 1/2-inch cubes 1 teaspoon dried oregano 1/2 teaspoon ground cumin 3 (14 1/2-ounce) cans low-sodium chicken broth 2 (15-ounce) cans white kidney beans, drained 3 tablespoons cornstarch 6 tablespoons water, divided 3 tablespoons instant masa flour 2 cups coarsely chopped spinach leaves 1 tablespoon vinegar Salt White pepper 4 baked potatoes, cut in half Chopped cilantro, sliced green onions, lime wedges, low-fat sour cream sprinkled with chipotle chile powder, for garnish

Step 1 Spray a 4-quart saucepot with nonstick cooking spray, add the oil and heat over medium heat. Add the onions and garlic and cook over medium-low heat until the onions are tender but not browned, about 5 minutes.

Step 2 Stir in the cubed chicken. Cook and stir until the chicken turns white and is cooked on the outside, about 5 minutes. Stir in the oregano and cumin. Stir in the chicken broth and beans. Heat to boiling. Reduce the heat to a simmer and cook about 10 minutes.

Step 3Blend together the cornstarch and 3 tablespoons of the water until smooth. Stir the mixture into the simmering chili until blended. Return the chili to a simmer and cook until thickened and clear, about 5 minutes. Blend together the masa and the remaining 3 tablespoons of water; stir into the chili to thicken. Stir in the spinach. Bring to a boil and simmer 1 minute. Stir in the vinegar. Season to taste with salt and pepper.

Step 4Serve the chili over the baked potatoes. Garnish with the cilantro, green onions, lime wedges and sour cream.

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