White Chicken Chili

  • Servings: 6-7
  • Rating:

Ingredients

  • 1 Tbsp. olive oil
  • 1 medium onion, finely chopped
  • 1 can (4 oz.) chopped green chilies, drained
  • 3 Tbsp. all-purpose flour
  • 2 tsp. ground cumin
  • 2 cans (15.8 oz.) great northern or navy beans
  • 1 can (15.4 oz.) chicken broth
  • 1 1/2 cups finely chopped cooked chicken breasts
  • Shredded Monterey Jack cheese
  • Sour cream (optional)
  • Salsa (optional)

Directions

In a large skillet, cook onion in oil for 4 to 5 minutes or until transparent. Add chilies, flour, and cumin. Cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat, simmer for 10 minutes or until thickened. Add chicken, cook until hot. Garnish with cheese, sour cream, and salsa, if desired.