Monday, April 4, 2011

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'sTempt My Tummy Tuesdays and Tasty Tuesday.

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