White Chicken Chili

(Image found here)

Here is a quick and easy recipe that I love to make a few times each Fall/Winter. I got it from my friend Mindy Giles, and I believe she said she got it from the back of the can of beans. :) So, it's a pretty basic and easy recipe but it's always a hit at our house.

White Chicken Chili

3 Tablespoons olive oil
1 medium onion, finely chopped
1-4 oz. can chopped green chiles, drained
3 Tablespoons all-purpose flour
2 teaspoons ground cumin
2-16 oz. cans Great Northern Beans (with liquid, don't drain)
1-14.5 oz. can chicken broth
1 1/2 cups finely chopped cooked chicken breast (I have used canned chicken when I am going ultra easy on this and it works great for this recipe)

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes (mixture will be really thick and pasty). Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. The "paste" of chilies, flour, and cumin will start to break up as the chili simmers. Stir often. Add chicken; cook until hot.

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