White Chicken Chili

3 tablespoons olive oil
1 medium onion, finely chopped
1 can (4-ounces) chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces) BUSH'S BEST Great Northern Beans, also called white beans
1 can (14.5 ounces) chicken broth
1 ½ cups finely chopped cooked chicken breast* or turkey

*I used 2 large boneless chicken breasts and baked them at 350 degrees for about 20 minutes until cooked through. I probably wouldn't use precooked chicken from the store because of the sodium levels, canned beans tend to have a lot of sodium already and you don't need the added sodium that is found in some of the precooked chicken and baking the chicken breasts was easy.

In large skillet, cook onion in oil for 4 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 cooked chicken; cook until hot.

Garnish with cheese, sour cream and salsa, if desired. I skipped the garnish and I didn't feel like I was missing anything. Hubby put some shredded cheddar on his and said it was really good that way too.