White Chicken Chili

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 chopped jalapeno (seeds and membrane removed if
don’t like hot food) or I use 2 tbsp. green jalapeno
salsa
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper (or to taste)
2 (14.5 ounce) cans low-sodium chicken broth
1 lb. cooked ground chicken breast (boneless skinless,
otherwise same fat as beef)
2 (15 ounce) cans Great Northern beans
1 tablespoon cornstarch dissolved in 2 tablespoons of
water
Salt to taste

In large pot over medium to medium low heat, sauté onion in olive oil for approximately three minutes. If it begins to brown on the edges, reduce heat. Add minced garlic, jalapeno, and chile peppers. Sauté until soft. Add spices, broth, chicken and beans.

Increase heat to medium high. Stir in cornstarch,
dissolved in water. Bring to a boil to set cornstarch. Reduce heat to simmer. Simmer
approximately 15 minutes. Add salt and pepper to taste.


Number of Servings: 5

Recipe submitted by SparkPeople user BIGGESTLOSER75.