white chicken chili

(from AnnM917’s recipe box)

Source: Bush's Bean can (from RecipeThing user kintyre)

Cook time: 20 minutes
Serves 6 people

Categories: dinner, nondairy, not tried, soups

Ingredients

  • 1 medium onion, chopped finely
  • 3 tablespoons olive oil
  • 1 (4 ounce) can chopped green chiles, drained
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground cumin
  • 2 (16 ounce) cans Bush's navy beans
  • 1 (14.5 ounce) can chicken broth
  • 1 1/2 cups cooked chicken breast, finely chopped
  • Shredded Monterrey Jack cheese (optional)
  • Sour cream (optional)
  • Salsa (optional)

Directions

  1. In large skillet, cook onion in oil for 4 minutes or until transparent.

  2. Add chilies, flour, and cumin; cook and stir for 2 minutes.

  3. Add beans and chicken broth; bring to a boil.

  4. Reduce heat; simmer for 10 minutes or until thickened.

  5. Add chicken; cook until hot.

  6. Garnish with cheese, sour cream, and salsa, if desired.

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