White Chicken Chili

Ok folks it's getting pretty cold here in Ohio. I think the stockpot is looking for some nice warm chili. As much as I hate to admit this; tomato based products give me heartburn. UGH ... that makes me sound so OLD! But it's the truth, so it's a nice warm White Chicken Chili for me.

White Chicken Chili Serves 6

1 medium onion, chopped
1 jalapeno pepper, chopped
2 garlic cloves, minced
1 T. vegetable Oil
2 cans (15 1/2 oz each) Great Northern Beans, rinsed and drained
4 c. chicken broth
2 T. fresh parsley, minced
1 t. ground cumin
1 T. lime juice
2 T. cornstarch
1/4 c. cold water
2 c. cubed cooked chicken

1. In a large saucepan cook onion, pepper and garlic in oil until tender.
2. Stir in beans, broth, parsley, lime juice and cumin; bring to a boil.
3. Reduce heat, cover and simmer for 10 minutes; stir.
4. Combine cornstarch and water until smooth; stir into chili.
5. Add chicken and bring mixture to a boil.
6. Cook and stir for 2 minutes or until thick.

Note: I double or even triple this recipe; which is why I need my stockpot to make this in. After cooling in the stockpot, I then fill gallon resealable bags with soup, place them on baking sheets on their sides and freeze them. After they have frozen in that "flat" condition, they are easier to stack in my upright freezer.