Ingredients
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped, optional
2 garlic cloves, minced
1 tablespoon vegetable oil
4 cups chicken broth
2 cans (15½ ounces each) great northern beans, rinsed and drained
2 tablespoons minced fresh parsley
1 tablespoon lime juice
1 to 1¼ teaspoons ground cumin
2 tablespoons cornstarch
¼ cup cold water
2 cups cubed cooked chicken
Directions
In a large saucepan, cook the onion, jalapeno if desired and garlic in oil until tender. Stir in the broth, beans, parsley, lime juice and cumin; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
Combine cornstarch and water until smooth; stir into chili. Add chicken. Bring to a boil; cook and stir for 2 minutes or until thickened.
Recipe Courtesy Of
Taste of Home
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