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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
1 medium onion, chopped |
1 jalapeno pepper, seeded and chopped, optional |
1 tablespoon canola oil |
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 cubed cooked chicken |
Directions:
1. In a large saucepan, cook onion and jalapeno if desired in oil until tender. Add garlic; cook 1 minute longer. Stir in the 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. Add chicken. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.
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