White Chicken Chili

Yields 7 cups

Preparation time 50 minutes

Ingredients

  • 4 cups chicken stock
  • 1 can 15.75-ounce can of corn with green and red peppers; drained
  • 1 can 15-ounce can garbanzo beans; drained
  • 1 can 15-ounce can black beans; drained and rinsed
  • ¼ pound cooked chicken; shredded
  • ½ cup onion; diced
  • ½ cup cilantro, loosely packed; chopped
  • 1 chipotle pepper; minced
  • 1 teaspoon cumin
  • 1 teaspoon garlic; minced
  • ½ cup water
  • ¼ cup cornstarch

Directions

  1. In a large saucepan, combine chicken stock, corn, garbanzo beans, black beans, chicken, onion, cilantro, chipotle pepper, cumin and garlic. Bring mixture to a boil, stirring every 2 or 3 minutes.
  2. In a measuring cup, combine water and cornstarch. When chill is boiling, stir water and cornstarch to recombine and pour into chili, stirring constantly. Mixture will thicken within 1 minute. Reduce heat so chili simmers and cook for 30 minutes. Remove from heat and serve immediately or cool and refrigerate for up to 4 days.