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White Bean Chicken Stew
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1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
1 tablespoon canola oil
4 cups reduced-sodium chicken broth
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/4 teaspoons ground cumin
2 tablespoons cornstarch
1/4 cup cold water
2 cups cubed cooked chicken breast
2 tablespoons minced fresh parsley
In a large saucepan, saute the onion, jalapeno and garlic in oil until tender. Add
the broth, beans and cumin. Bring to a boil. Reduce heat; cover and simmer for
10-15 minutes or until heated through. Combine cornstarch and water until
smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until
thickened. Add chicken and parsley; heat through.
Yield: 6 servings.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |