As the "Monster Storm" blew through Indianapolis I was happy to be tucked in my cozy home cooking! I had snipped this recipe out of the Indianapolis Star about, ummmm... 2 years ago! I found it after I had to reorganize my recipe box (I dropped it last year and all the recipes dumped on the floor - only to be mixed up and very unorganized - why it took a year to put back in order is another story) I have to say I was very, very pleased with the recipe! I did modify a bit - I only used one can of beans rather than 2 (as the recipe only serves 6) I didn't have any fresh parsley or a jalapeno in the house and the weather made it impossible to run to the market. So I used dried Parsley (just don't use as much as the fresh) I had jarred sliced jalapenos - so I pulled out several slices, rinsed them and chopped. I didn't put the garlic or jalapenos in until the onions began to sweat. I also used - gasp - jarred, minced garlic rather than my garden garlic. I served with a dollop of sour cream and Sea Salt Tortilla Chips rather than crackers! The recipe is a WINNER! And I will make again and again! For a larger crowd I suggest doubling the recipe! So without further adieu... here is my contribution to "Quit Eating Out ~ Saturday Swap!"
White Chili with Chicken
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped (optional)
2 garlic cloves, minced
1 tablespoon vegetable oil
4 cups chicken broth
2 cans (151/2 ounces each) great northern beans, rinsed and drained
2 tablespoons fresh minced parsley
1 tablespoon lime juice
1 to 11/4 teaspoons ground cumin
2 tablespoons cornstarch
1/4 cup cold water
2 cups cubed cooked chicken
1. In a large saucepan, cook the onion, jalapeno if desired and garlic in oil until tender. Stir in the broth, beans, parsley, lime juice and cumin; 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 2 minutes until thickened.