Folks who enjoy a change from traditional tomato-based chilis will enjoy this version. The flavorful blend has tender chunks of chicken, white beans and just enough zip.
—CHRISTY CAMPOS RICHMOND, VA
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
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
1. In a large saucepan, cook the onion and jalapeno if desired in oil until tender. Add the garlic; cook 1 minute longer. Stir in the broth, beans, parsley, lime juice and cumin; bring to a boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally.
2. Combine cornstarch and water until smooth; gradually stir into the chili. Add the chicken. Bring to a boil; cook and stir 2 minutes or until thickened.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
TOP TIP
To reduce the heat of jalapenos and other hot peppers, cut the peppers in half; remove and discard the seeds and membranes. If you like very spicy foods, add the seeds to the dish you’re making instead of discarding them.