Best White Chicken Chili

• 1 tablespoon olive oil
• 1 pound chicken breast, cut into bite-sized pieces
• 1 medium onion, chopped
• 2 large jalapeno peppers, seeded and chopped
• 1 tablespoon all-purpose flour
• 3 (15 ounce) cans navy beans, drained
• 1 (10 ounce) can green enchilada sauce
• 1 cup chicken broth
• 1 teaspoon dried Mexican oregano
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin

1. Heat oil in a large soup pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeno peppers; cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
2. Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.

olive oil, chicken, onion, jalapeno peppers, flour, navy beans, green enchilada sauce, chicken broth, oregano, chili powder, ground cumin

Taken from www.allrecipes.com/recipe/267915/best-white-chicken-chili/ (may not work)