Ingredients
1 medium onion, chopped
1 jalapeño pepper, seeded and chopped (optional)
2 garlic cloves
1 tbsp vegetable oil
4 cups chicken broth
2 cans (15.5 oz each) great northern beans, rinsed and drained
2 tbsp minced fresh parsley
1 tbsp lime juice
1 tsp ground cumin
2 tbsp cornstarch
1/4 cup cold water
2 cups cubed cooked chicken
Preparation
In a large saucepan or pot, cook the onion, jalapeño (if desired), and garlic in oil until tender. Stir in broth, beans, parsley, lime juice, and cumin. Bring to a boil, then reduce heat, cover and simmer for 10 minutes, stirring occasionally.
Combine cornstarch and water until smooth and stir it into the chili. Add chicken. Bring to a boil; cook and stir for 2 minutes or until thickened.
