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White Bean Chicken Stew

1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
1 tablespoon canola oil
4 cups reduced-sodium chicken broth
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/4 teaspoons ground cumin
2 tablespoons cornstarch
1/4 cup cold water
2 cups cubed cooked chicken breast
2 tablespoons minced fresh parsley

In a large saucepan, saute the onion, jalapeno and garlic in oil until

Printed from tasteofhome.com Sep 5, 2008

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White Bean Chicken Stew cont.

tender. Add the broth, beans and cumin. Bring to a boil. Reduce heat;
cover and simmer for 10-15 minutes or until heated through.
Combine cornstarch and water until smooth; stir into stew. Bring to a
boil; cook and stir for 2 minutes or until thickened. Add chicken and
parsley; heat through.

Yield: 6 servings.