In a large saucepan, saute onion and garlic in
oil. Stir in broth, beans, parsley, lime juice
and cumin; bring to a boil. Reduce heat; cover and
simmer for 10 minutes, stirring occasionally.
Combine cornstarch and water until smooth; stir
into chili. Add chicken. Bring to a boil; cook
and stir for 2 minutes or until thickened.