Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 jalapeno pepper, seeded and chopped (optional)
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 (15.5 ounce) cans Great Northern beans, drained and rinsed
• 1 (15 ounce) can garbanzo beans, drained
• 1 cup corn kernels
• 1 (7 ounce) can diced green chiles
• 2 tablespoons minced fresh cilantro
• 1 tablespoon lime juice
• 2 teaspoons ground cumin
• 1 teaspoon ground black pepper
• 4 cooked chicken breast halves, cubed
• 2 tablespoons cornstarch
• 1/4 cup cold water

Instructions

1. Heat olive 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, Great Northern beans, garbanzo beans, corn, green chiles, cilantro, lime juice, cumin, and black pepper; bring to a boil. Reduce heat to medium-low and stir 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 stir until chili is thickened, about 5 minutes.