Ingredients
6
6 servings
- •1 tablespoon olive oil
- •1 onion, chopped
- •1 jalapeno pepper, seeded and chopped (Optional)
- •3 cloves garlic, minced
- •4 cups chicken broth
- •2 (15.5 ounce) cans Great Northern beans, drained and rinsed
- •1 (15 ounce) can garbanzo beans, drained
- •1 cup corn kernels
- •1 (7 ounce) can diced green chiles
- •2 tablespoons minced fresh cilantro
- •1 tablespoon lime juice
- •2 teaspoons ground cumin
- •1 teaspoon ground black pepper
- •4 cooked chicken breast halves, cubed
- •2 tablespoons cornstarch
- •¼ cup cold water
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 376
- Carbohydrate: 54g
- Fat: 7g
- Fiber: 11g
- Protein: 26g
- Sugar: 3g
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