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White Chili with Chicken
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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
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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |