White Chicken Chili

3 cups cooked chicken (I usually use rotisserie chicken)
6 roasted garlic cloves
1 cup onion, chopped
1 jalapeno pepper (small), seeded and chopped
3 cans (15 oz. each) great northern beans, drained, rinsed, and divided
2 tsp. vegetable oil
3 cans (14.5 oz. each) chicken broth
2 Tblsp. southwestern seasoning mix (I use Mrs. Dash)
1/4 cup lime juice
1 Tblsp. cornstarch
1 Tblsp. cold water
1/4 cup fresh cilantro, snipped

Chop onion and jalapeno pepper.

Drain 1 can of beans and place in bowl. Gently squeeze garlic from papery skins into beans in bowl; mash. Drain remaining 2 cans of beans and set aside.

Heat oil in dutch oven (or large pan) over medium heat. Add onion and jalapeno peppers; cook 4-5 minutes or until onion is tender. Add chicken, mashed bean-garlic mixture, whole beans, chicken broth, seasoning mix, and lime juice. Bring to a boil; reduce heat and simmer 25 minutes.

Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.

Snip cilantro; stir into chili just before serving.