1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 tables vegetable oil
2 cans (15 1/2 oz each) great northern beans, rinsed and drained
4 cups chicken broth
2 tables minced fresh parsley (I use the dried)
1 tables lime juice
1 to 1 1/4 teas ground cumin
2 tables cornstarch
1/4 cup cold water
2 cups cubed cooked chicken *
*(it is always so easy to buy the rotissery (how do you spell that word?) chicken from Sams, Costco or your local grocery store and just debone it)
In a large sauce pan, cook onion, jalapeno and garlic in oil until tender. Stir in beans, broth, parsley, lime juice and cumin. Bring to a boil.
Reduce heat and cover and simmeer for 10 min, stirring occasionally. Combine cornstarch and water until smooth. Stir into chile. Add cooked chicken. Bring to a boil; cook and stir for 2 mins or until thickened.
*When cutting and seeding hot peppers, use rubber or plastic gloves to protect your hands, or do like I do and let your husband do it. Leaving the seeds in, gives a much spicier flavor if desired. Am going to post a great bread to go along with this chile. A great combo
Chocolate Castles 