White Chicken Chili

tonight i made white chicken chili from the september '08 issue of cooking light.
it turned out soooo good! and would also make a great burrito filling!
but i'm a bad blogger...we were so hungry and psyched about it....i kinda sorta neglected to take any pictures.
so i guess you'll have to take my word for it. it...was...good.
now, it doesn't make a whole lot. it was just enough for me to have one bowl and hubby to have seconds. so, if you're feeding a family, i would suggest possibly doubling the recipe or serving it with something else. also, i added a bit more broth at the end as i was adding the cut up chicken because it was a little too thick for my taste.
here's the recipe:

White Chicken Chili

2 tsp canola oil
1 1/2 cups chopped onion (about 1 large)
3 garlic cloves, minced
2 cups fat free less sodium chicken broth
5 tsp green hot pepper sauce (such as Tabasco)
1/2 tsp kosher salt
1 1/4 lbs skinless boneless chicken breast halves
2 tbsp stone ground cornmeal
1 (19 oz) can cennellini beans or other white beans, rinsed and drained
1/2 cups plain fat free yogurt (i just used reduced fat sour cream)
2 tbsp thinly sliced green onions (about 1)

Heat oil in a dutch oven over medium heat. Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. Add broth, hot pepper sauce, salt, and chicken to pan; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken from broth mixture to cool.
Add cornmeal and beans to broth mixture, stirring with a whisk, simmer 15 minutes. Mash about 1/4 cup beans against side of pan. Cut chicken into bite sized pieces. Add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. Top each serving with yogurt; sprinkle with green onions.