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Ingredients
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and chopped, optional
- 2 garlic cloves, minced
- 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 shredded cooked chicken
- Optional: Chopped fresh cilantro, chopped red onion, sliced jalapenos and lime wedges
Directions
- 1. In a large saucepan, heat oil over medium heat; add onion and, if desired, jalapeno pepper. Cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in broth, beans, parsley, lime juice and cumin. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
- 2. Combine cornstarch and water until smooth; gradually stir into chili. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through. If desired, serve with toppings and lime wedges.
Nutrition Facts
1-1/4 cups: 254 calories, 7g fat (1g saturated fat), 42mg cholesterol, 820mg sodium, 27g carbohydrate (2g sugars, 8g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.
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