White Bean Chicken Stew
Verified by stevemur
|1 mediumOnion; chopped|
|1 jalapeno pepper; seeded and chopped|
|4 clovesgarlic; minced|
|1 tablespoonCanola oil|
|4 cupsreduced-sodium chicken broth|
|2 15.5-oz cansgreat northern beans; , rinsed and drained|
|1.25 tspground cumin|
|1/4 cupCold water|
|2 cupschicken breast; cubed cooked|
|2 tablespoonsfresh parsley; minced|
White Bean Chicken Stew Preparation
In a large saucepan, saute the onion, jalapeno and garlic in oil until 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.
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