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!
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.
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.
Serve with shredded cheese and sour cream (optional).
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.