White Chicken Chili

WHITE CHICKEN CHILI

• 1 Tbsp. olive oil
• 1 med. onion, chopped
• 1 can (4 oz.) chopped green chilies, drained
• 3 Tbsp. all-purpose flour
• 2 tsp. ground cumin (I use a wee bit less)
• 2 cans (15.8 oz.) Great Northern or Navy Beans, rinsed
• 1 can (14.5 oz.) chicken broth (I use low sodium)
• 1 1/2 Cups finely chopped cooked chicken

Toppings:
Shredded cheese
Sour Cream
Salsa
Corn or tortilla chips


In a large skillet, cook onion in oil for 4 minutes until transparent.
Add chilies, flour & cumin; cook & stir for 2 minutes. Add rinsed beans & chicken broth. Bring to a boil.
Reduce heat & simmer for 10 minutes until thickened.
Add chicken & cook until hot throughout. Garnish with cheese, sour cream & salsa, if desired.

My favorite topping would be these chili-lime tortilla strips,
along with a squeeze of fresh lime!
They make me pucker just thinking about them.

I hope you will try making this.
It is a fast, hearty soup, especially if you use a
cooked, rotisserie chicken from the store to start.
Enjoy!

I'm joining Michael Lee, noted author,
on her blog
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for her Foodie Friday meme.

Please be sure to go see all the other wonderful contributions.
Thank you, Michael Lee, for hosting this every week.
I don't get to join in very often but
I felt this one was worth sharing.