White Chicken Chili

One of my favorite meals for cold, blustery weather. We usually serve it with cornbread

White Chicken Chili

1 medium onion, finely chopped
3 Tb. olive oil
4 oz. can chopped green chilies, drained
3 Tb. flour
2 tsp. ground cumin
2 cans Great Northern beans
1 can chicken broth, low sodium
1 1/2 c. finely chopped cooked chicken
Shredded Monterey Jack cheese

In large skillet, cook onion 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 chicken; cook until heated through. Garnish with cheese.

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