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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Field editor LaDonna Reed of Ponca City, Oklahoma dreamed up this hearty stew chock-full of white beans and chicken chunks. For a spicier version, simply add more jalapeno peppers. Ingredients:
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 |
Directions:
1. 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.
2. 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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