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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe is from Quick Cooking Magazine. It's a nice change from the traditional tomato-based chilis and the flavor blend has just enough zip. You won't believe how quick this can be on the table. We like it garnished with chopped green onion and a little sour cream. Ingredients:
1 medium onion, chopped |
1 jalapeno pepper, seeded and chopped |
2 cloves garlic, minced |
1 tablespoon vegetable oil |
4 cups chicken broth |
2 (15 1/2 ounce) cans great northern beans, rinsed and drained |
2 tablespoons fresh parsley, minced or 1 tablespoon dried parsley |
1 tablespoon lime juice |
1 -1 1/4 teaspoon ground cumin |
2 tablespoons cornstarch |
1/4 cup cold water |
2 cups cubed cooked chicken |
Directions:
1. In a large saucepan, cook onion, jalapeno and garlic until tender.
2. Stir in broth, beans, parsley, lime juice and cumin; bring to a boil.
3. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
4. Combine cornstarch and water until smooth; stir into chili.
5. Add chicken.
6. Bring to a boil; cook and stir for 2 minutes or until thickened.
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