White Chicken Chili

1 medium onion, chopped

1 tablespoon cooking oil

4 cups chicken broth

16 oz dried northern beans, presoaked

1 teaspoon ground cumin

2 tablespoons cornstarch

1/4 cup cold water

2 cups cubed, cooked chicken

Directions: In a large saucepan, cook onion in oil until tender. Stir in broth, beans, parsley and cumin; bring to a boil. Reduce heat and simmer for 10 minutes. Stir occasionally. Combine cornstarch and water until smooth; stir into chili. Add chicken. Bring to a boil; cook and stir for 2 minutes or until thickened.

Linking to 11th Heaven's Homemaker Monday's, Tempt My Tummy Tuesdays and Tasty Tuesday.