Chicken and White Bean Chili

• 3 boneless skinless chicken breasts (diced into 1 inch pieces)
• 3 tablespoons olive oil or 3 tablespoons butter
• 3 tablespoons flour
• 1 (15 ounce) can great northern beans
• 1 (19 ounce) can cannellini beans (AKA White Kidney Beans)
• 1 (4 1/2 ounce) can green chilies, Chopped
• 1 large onion, Chopped
• 1 (14 1/2 ounce) can reduced-sodium chicken broth
• 2 14 teaspoons ground cumin
• 12 teaspoon ground oregano
• 14 teaspoon garlic powder
• 18 teaspoon onion powder
• 14 teaspoon pepper
• 18 teaspoon cayenne pepper (or to taste)
• salt (optional)
• shredded monterey jack pepper cheese (to garnish) (optional)
• low-fat sour cream (to garnish) (optional)

1. In a dutch oven, add olive oil (or butter), onions and diced chicken and cook until chicken is cooked through, about 15-20 minutes, stirring occasionally.
2. Sprinkle 3 Tbsp Flour into chicken mixture and mix well.
3. Add the rest of the ingredients and stir to blend well.
4. Bring heat to a boil, reduce to a simmer cover and cook, stirring occasionally, about 20 minutes or until chili reaches desired consistency.
5. NOTE: Servings are approximate but recipe could be doubled if desired.

chicken breasts, olive oil, flour, great northern beans, cannellini beans, green chilies, onion, chicken broth, ground cumin, ground oregano, garlic, onion powder, pepper, cayenne pepper, salt, pepper cheese, lowfat sour cream

Taken from www.food.com/recipe/chicken-and-white-bean-chili-201138 (may not work)