Categories: Poultry

Ingredients

• 3 Tbsp olive oil
• 1 large onion, chopped
• 2 tsp chili powder
• 1 1/2 tsp cumin
• 1 tsp oregano
• 2 garlic cloves, minced
• 2 cans white kidney beans, drained and rinsed
• 3-4 cups cooked, diced chicken
• 1 cup corn
• 1 can diced green chilies
• 2 cups chicken broth
• 1/4 tsp salt
• 2 Tbsp butter, softened
• 1 1/2 Tbsp flour
• pepper
• 3-4 Tbsp light cream
• grated monterey jack cheese

Directions

1. Warm the oil in a large, heavy saucepan over med heat.

2. Add the onion and saute, stirring often, for 7 min.

3. Stir in the chili powder, cumin, oregano, and garlic and saute for another min.

4. Stir in the white beans, chicken, corn, green chilies, chicken broth, and salt.

5. Bring the mixture to a gentle simmer and allow it to continue simmering, partially covered, for 10 min.

6. In a small bowl, blend the butter and flour.

7. Add the mixture to the chili and stir until it thickens, about a min.

8. Add more salt and pepper to taste.

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