White Chili with Chicken

• 1 mdm onion, chopped
• 1 jalapeno pepper, seeded and chopped, optional
• 2 garlic cloves, minced
• 1 tbsp vegetable oil
• 4 cups chicken broth
• 2 cans (15 1/2 oz each) great northern beans, rinsed and drained
• 2 tbsp minced fresh parsley
• 1 tbsp lime juice
• 1-1 1/4 tsp ground cumin
• 2 tbsp cornstarch
• 1/4 cup cold water
• 2 cups cubed cooked chicken

In lrg saucepan, cook onion, jalapeno (if desired) and garlic in oil til tender.  Stir in broth, beans, parsley, lime juice and cumin; bring to a boil.  Reduce heat; cover and simmer for 10 mins, stirring occasionally.  Combine cornstarch and water til smooth; stir into chili.  Add chicken.  Bring to a boil; cook and stir for 2 mins or til thickened.  6 svgs.
**Make sure you use gloves when cutting and seeding jalapenos and don't touch those eyes!**