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.
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