Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
Description
.
Ingredients
| 1 | medium onion, chopped | |
| 1 | jalapeno pepper, seeded and chopped (opt) | |
| 2 | garlic cloves, minced | |
| 1 | tbsp vegetable oil | |
| 4 | cups chicken broth | |
| 2 | (15 1/2 oz) cans great northern beans, rinsed and drained | |
| 2 | tbsp fresh parsley, minced or 1 tsp dried parsley | |
| 1 | tbsp lime juice | |
| 1 | to 1 1/4 tsp ground cumin | |
| 2 | tbsp cornstarch | |
| 1⁄4 | cup cold water | |
| 2 | cups cooked chicken, cubed |
Instructions
- In a large saucepan, cook onion, jalapeno, and garlic in oil until tender.
- Stir in broth, beans, parsley, lime juice and cumin; bring to 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.