Ingredients
1 medium onion, chopped1 jalapeno pepper, seeded and chopped4 garlic cloves, minced1 tablespoon canola oil4 cups reduced-sodium chicken broth2 cans (15-1/2 ounces each) great northern beans, rinsed and drained1-1/4 teaspoons ground cumin2 tablespoons cornstarch1/4 cup cold water2 cups cubed cooked chicken breast2 tablespoons minced fresh parsley
Preparation
In a large saucepan, saute the onion, jalapeno and garlic in oil until tender. Add the broth, beans and cumin. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.
Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and parsley; heat through.
