10 December 2009

White Chicken Chili


3 tablespoons olive oil
1 medium onion, finely chopped
1 (4 ounce) can chopped green chiles
5 tablespoons all-purpose flour
1 Tablespoon ground cumin
1 tsp chili powder
2 tsp garlic salt
2 (16 ounce) cans Great Northern Beans
1 (14.5 ounce) can chicken broth
1 1/2 cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin, chili powder and garlic; 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.

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