Prep: 20 min.                 Cook: 1 hour 30 min.
Servings: 6 to 8

1 Tbsp. Olive oil
1 onion, chopped
1 jalapeno pepper, seeded and chopped
3 cloves garlic, minced
4 cups chicken broth
2 ( 15.oz.) Northern beans, drained and rinsed
1 (15 oz.) garbanzo beans, drained
1 cup corn kernels
1 (7 oz.) can diced green chilies and tomatoes
2 Tbsp. fresh cilantro
2 Tbsp. lime juice
2 tsp. ground cumin
1 tsp. ground pepper
4 cooked chicken breast, halves, cubed
2 Tbsp. cornstarch
1/4 cup water
1. Heat oil in a large saucepan over medium heat; cook and stir onion, jalapeno, and garlic until onion is tender, about 5 minutes. Add chicken broth, northern beans, garbanzo beans, corn, green chilies, cilantro, lime juice, cumin, and black pepper; bring to a boil. Reduce heat to medium-low and sir chicken into broth. Cover and simmer chili for 45 minutes, stirring occasionally.
2. Whisk cornstarch and water together in a bowl; stir into chili and bring to a boil. Cook and sir until chili is thickened, about 5 minutes. ENJOY!!