White Chili with Chicken
Folks who enjoy a change from traditional tomato-based chilies will enjoy this version from Christy Campos of Richmond, Virginia. The flavorful blend has tender chunks of chicken, white beans and just enough zip.
SERVINGS
|
6
|
CATEGORY
|
Main Dish
|
METHOD
|
Other stovetop
|
PREP |
15 min. |
COOK
|
15 min.
|
TOTAL
|
30 min.
|
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 (15-1/2 ounces each) great northern beans, rinsed and drained
- 2 tablespoons minced fresh parsley
- 1 tablespoon lime juice
- 1 to 1-1/4 teaspoons ground cumin
- 2 tablespoons cornstarch
- 1/4 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. Yield: 6 servings.