Ingredients
1 tablespoon canola oil1 medium onion, chopped1 jalapeno pepper, seeded and chopped, optional2 garlic cloves, minced4 cups chicken broth2 cans (15-1/2 ounces each) great northern beans, rinsed and drained2 tablespoons minced fresh parsley1 tablespoon lime juice1 to 1-1/4 teaspoons ground cumin2 tablespoons cornstarch1/4 cup cold water2 cups shredded cooked chickenOptional: Chopped fresh cilantro, chopped red onion, sliced jalapenos and lime wedges
Preparation
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.
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.
