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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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It is a variation on traditional tomato-based chili, combining tender chunks of chicken and white beans with a nice southwestern zing. Ingredients:
1 cup celery, chopped |
1 cup onion, chopped |
3 -4 jalapeno peppers, chopped |
3 garlic cloves, minced |
1 tablespoon vegetable oil |
4 cups chicken broth |
3 (15 ounce) cans great northern beans, rinsed and drained |
1 tablespoon parsley, finely chopped |
1 tablespoon cilantro, finely chopped |
1 tablespoon lime juice |
1 tablespoon ground cumin |
1 teaspoon cayenne pepper (optional) |
2 tablespoons cornstarch |
1/4 cup cold water |
2 cups cooked chicken, cubed |
Directions:
1. In a large saucepan, cook celery, onion, jalapeños, and garlic in oil until tender. Stir in broth, beans, parsley, cilantro, lime juice, cumin, and cayenne pepper (optional); bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
2. Combine cornstarch and water until smooth; stir into chili. Add chicken. Bring to a boil; cook and stir for another 2 minutes or until thickened.
3. Serve with shredded cheese and sour cream (optional).
4. ENJOY! :-).
5. Note: A deli rotisserie chicken works great with this recipe. It's already cooked so all you need to do is pull the meat from the bone and shred it with a fork before adding.
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