Ingredients:

• 1 pound skinless, boneless chicken breast halves

• 1 teaspoon olive oil

• 1 large onion (1 cup chopped)

• 1 tablespoon bottled minced garlic

• 1 (15-ounce) can Great Northern white beans

• 1 (19-ounce) can cannellini beans (white Italian kidney beans)

• 1 (4½ -ounce) can chopped green chilies

• 1½ teaspoons ground cumin

• 1 teaspoon white pepper

• 1/8 teaspoon cayenne pepper

• 1 (14-ounce) can fat-free chicken broth

• 2 tablespoons cornstarch

• 2 tablespoons water

• ½ cup shredded Monterey Jack cheese (optional garnish)

• ¼ cup reduced-fat sour cream (optional garnish)
   
   

Preparation:

1. Heat oil on medium heat in a 4 ½ -quart Dutch oven or soup pot. Peel and coarsely chop onion, adding it to the pot as you chop. Stir occasionally to prevent sticking.

2. Cut chicken (fresh or partially thawed) into bite-size chunks and add it to the pot. Add garlic and continue to cook, stirring occasionally.

3. While chicken cooks, rinse and drain both cans of beans and drain the chilies. Add beans, chilies, cumin, white and cayenne peppers and broth to the pot. Raise heat to high and cover the pot. Bring chili to a boil. Meanwhile, combine cornstarch and water in a small container with a lid. Shake well to remove any lumps.

4. When chili boils, chicken should be cooked through. Add cornstarch mixture a little at a time, stirring constantly. Continue to boil until chili reaches desired thickness. Remove from heat until ready to serve. Garnish with cheese and sour cream, if desired.
    

   Makes 4 servings.