Chili: White Chicken Chili

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Ingredients

1 bunch green onions, chopped
1 jalapeno pepper, seeded & chopped
2 cloves garlic, minced
1 Tbls. canola oil

4 c. chicken broth
2 (15-1/2 oz.) cans white great northern beans, drained but not rinsed
1/2 c. petit-cut tomatoes, drained
2 Tbls. minced fresh parsley
2 Tbls. cilantro, chopped
1 Tbls. fresh lime juice
1-1/4 t. ground cumin

3 Tbls. cornstarch
1/4 c. cold water

1 lb. (2 cups) cooked chicken, cubed or shredded (see Note below)

Garnish

monterey-jack cheese
low-fat sour cream

Instructions

In a soup kettle, cook onion, pepper and garlic in oil until tender.

Stir in broth, beans (drain them), tomatoes, parsley, cilantro, lime juice and cumin; bring to a boil. Reduce heat, cover and simmer 10 minutes, stirring occasionally.

Combine cornstarch and water until smooth and stir into chili.

Add chicken;bring to a boil, cook and stir 2 minutes longer or until thickened.

Garnish with cheese and sour cream if desired.

NOTE: I bake chicken breasts in the oven, covered, for 50-60 minutes at 350 degrees. Let cool 15 minutes, then break up with my fingers into pieces/strips and add the juices back in. I make ahead and refrigerate until I start to make the soup.