White Chicken Chili

• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 can (4 ounce) diced green chilies, drained
• 3 tablespoons all-purpose flour
• 2 teaspoons ground cumin
• 2 cans (16 ounces each) great Northern beans, drained and rinsed
• 1 can (14 1/2 ounces) low-sodium chicken broth
• 1 1/2 cups chopped, cooked chicken breast
• Shredded Monterey Jack cheese, optional
• Sour cream, optional
• Salsa, optional

1. Preparation Time: Approximately 10 minutes
2. Cook Time: Approximately 15 minutes
3. Preparation:
4. Heat oil in a large skillet over medium-high heat. Add the onion and saute until tender. Add the chilies, flour and cumin; cook and stir for 2 minutes. Add the beans and chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes or until lightly thickened. Add the chicken and heat through. Garnish with cheese, sour cream and salsa, if desired.
5. Servings: 6
6. Nutritional Information Per Serving:
7. Calories 338; Total fat 10g; Saturated 2g; Cholesterol 38mg; Sodium 381mg; Carbohydrate 37g; Dietary Fiber 9g; Protein 25g

olive oil, onion, green chilies, allpurpose, ground cumin, beans, chicken broth, chicken, cheese, sour cream, salsa

Taken from www.epicurious.com/recipes/member/views/white-chicken-chili-50098887 (may not work)