White Chicken Chili

By Dirts_Mom

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 10 oz can Rotel
• 3 tablespoons all-purpose flour
• 2 teaspoons ground cumin
• 2 cans (15.8 oz) Bush's Great Northern Beans (or Navy)- rinsed
• 1 can (14.5 oz) chicken broth
• 1 1/2 cups finely chopped cooked chicken breast
• Shredded monterey jack cheese
• Sour cream
• Salsa

Preparation

Step 1

In large skillet, cook onion in oil for 4 minutes or until transparent. Add Rotel, 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 chicken; cook until hot. Garnish with cheese, sour cream and salsa if desired.