White Chicken Chili

• 1 cup chopped white onion
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 tablespoon chili powder, plus
• 12 teaspoon chili powder
• 2 12 teaspoons cumin
• 1 teaspoon cayenne
• 3 cups defatted chicken broth or 3 cups vegetable broth, divided
• 4 tablespoons cornstarch
• 3 lbs boneless skinless chicken breasts, cooked and cubed (I season my chicken breasts before grilling them)
• 2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans great northern beans, rinsed and drained
• 1 cup nonfat plain yogurt

1. Saute onion and garlic in butter until softened.
2. Add spices and stir over low heat to mingle flavors.
3. Turn up heat and whisk in 2 3/4 C broth.
4. In a separate bowl, combine remaining 1/4 C broth and cornstarch to make a paste.
5. Bring broth in pot to a boil, then reduce heat and simmer; adding cornstarch mixture and stirring until broth thickens.
6. Add chicken, beans and yogurt and simmer gently until just heated through.
7. Serve with salsa, grated low-fat cheese and chopped cilantro.

white onion, butter, garlic, chili powder, chili powder, cumin, cayenne, chicken broth, cornstarch, chicken breasts, cannellini beans, nonfat plain yogurt

Taken from www.food.com/recipe/white-chicken-chili-98496 (may not work)