Love this recipe for white chicken chili! I substitute turkey when I have leftovers from holidays.
1
tablesppon extra light olive oil
1
medium onion, finely chopped
1
(4 ounces) can chopped green chiles, drained
3
tablespoons all-purpose flour
2
teaspoon ground cumin
2
(14.5 ounces) cans Bush's Great Northern Beans
1
(14.5 ounces) can reduced sodium chicken broth
1 1/2
cups finely chopped cooked chicken breast
In large skillet, cook onion in oil for 4 minutes or until transparent. Add chiles, 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.
