White Chicken Chili

This is a personalized version of a recipe found in "Taste of Home's Quick Cooking". It is a variation on traditional tomato-based chili, combining tender chunks of chicken and white beans with a nice southwestern zing!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  cup celery, chopped
• 1  cup onion, chopped
• 3 -4  jalapeno peppers, chopped
• 3  garlic cloves, minced
• 1  tablespoon  vegetable oil
• 4  cups chicken broth
• 3 (15 ounce) cans great northern beans, rinsed and drained
• 1  tablespoon parsley, finely chopped
• 1  tablespoon cilantro, finely chopped
• 1  tablespoon lime juice
• 1  tablespoon ground cumin
• 1  teaspoon cayenne pepper (optional)
• 2  tablespoons cornstarch
• 1⁄4 cup cold water
• 2  cups  cooked chicken, cubed

Directions

1. In a large saucepan, cook celery, onion, jalapeños, and garlic in oil until tender. Stir in broth, beans, parsley, cilantro, lime juice, cumin, and cayenne pepper (optional); bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
2. Combine cornstarch and water until smooth; stir into chili. Add chicken. Bring to a boil; cook and stir for another 2 minutes or until thickened.
3. Serve with shredded cheese and sour cream (optional).
4. ENJOY! :-).
5. Note: A deli rotisserie chicken works great with this recipe. It's already cooked so all you need to do is pull the meat from the bone and shred it with a fork before adding.