31 ounce cannellini beans drained and rinsed canned
4 chicken breast halves cubed cooked
4 cups chicken broth
1 cup corn kernels
2 tablespoons cornstarch
2 tablespoons cilantro leaves fresh minced
3 cloves garlic minced
7 ounce chiles diced green canned
2 teaspoons ground cumin
1 teaspoon ground pepper black
1 jalapeno seeded chopped
1 tablespoon juice of lime
1 tablespoon olive oil
1 onion chopped
0.3 cup water cold
Equipment
bowl
sauce pan
whisk
Directions
Heat olive oil in a large saucepan over medium heat; cook and stir onion, jalapeno, and garlic until onion is tender, about 5 minutes.
Add chicken broth, Great Northern beans, garbanzo beans, corn, green chiles, cilantro, lime juice, cumin, and black pepper; bring to a boil. Reduce heat to medium-low and stir chicken into broth. Cover and simmer chili for 45 minutes, stirring occasionally.
Whisk cornstarch and water together in a bowl; stir into chili and bring to a boil. Cook and stir until chili is thickened, about 5 minutes.
