White Lily White Chicken Chili

• 1 large onion, chopped
• 1 tablespoon vegetable oil
• 1 lb boneless chicken breast, cut into 1/2 inch cubes
• 1 (14 1/2 ounce) cans chicken broth or (32 ounce) carton chicken broth
• 1 (4 1/2 ounce) can chopped green chilies (undrained)
• 2 teaspoons ground cumin
• 1 (2 3/4 ounce) package pioneer-brand or white lily country gravy mix
• 1/2 cup cool water
• 2 (15 ounce) cans great northern beans, rinsed and drained
• 1/4 cup chopped fresh cilantro

1. In large saucepan, cook onion in oil over medium-high heat for 5 to 7 minutes or until tender.
2. Add chicken and cook until no longer pink.
3. Add chicken broth, green chilies, and cumin; heat to a boil.
4. In a 2-cup glass measure, dissolve gravy mix in water.
5. Stir into boiling soup; stir until thickened.
6. Cover and reduce heat.
7. Simmer for 10 minutes to allow flavors to blend.
8. Stir in beans and cilantro; heat through.
9. Serve with White Lily Peppered Sour Cream Biscuits.

onion, vegetable oil, chicken breast, chicken broth, green chilies, ground cumin, country gravy mix, water, great northern beans, fresh cilantro

Taken from www.food.com/recipe/white-lily-white-chicken-chili-101935 (may not work)