Spicy White Chili with Chicken

1 tablespoon olive oil

1 onion, chopped

1 jalapeno pepper, seeded and chopped

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

¼ cup cold water

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.

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.