Just Right White Chili

• 4 boneless skinless chicken breasts
• 1 tablespoon butter
• 1 medium onion
• 3 garlic cloves
• 2 (15 ounce) cans low sodium chicken broth
• 2 (15 ounce) cans white beans (Great Northern beans, Cannelli beans, etc.)
• 1 (8 ounce) can corn
• 2 jalapeno peppers
• 1 12 tablespoons cornstarch
• 3 tablespoons fat-free half-and-half or 3 tablespoons light cream
• 1 tablespoon Tabasco jalapeno sauce
• 2 teaspoons cumin
• fresh ground salt and pepper

1. Parboil chicken for 10-15 minutes or until almost fully cooked.
2. Allow to cool a bit and then cube.
3. Melt butter in a stockpot, add chopped onion and garlic and saute 1-2 minutes.
4. Add broth, cubed chicken, beans and corn.
5. Add chopped Jalapeno pepper.
6. If you like a milder chili, scrape out the seeds before chopping, and discard them.
7. In a small bowl, mix cornstarch and half and half.
8. Add mixture to stockpot.
9. Bring to a boil, then reduce to simmer.
10. Add Tabasco green pepper sauce, cumin, salt and pepper.
11. (Sometimes I add a few pinches of fresh cilantro if I have it on hand) Simmer 10-15 minutes, stirring occasionally until everything is well mixed.

chicken breasts, butter, onion, garlic, chicken broth, white beans, corn, peppers, cornstarch, light cream, jalapeno sauce, cumin, fresh ground salt

Taken from www.food.com/recipe/just-right-white-chili-213929 (may not work)