White Chicken Chili

This chili recipe came from the label of a can of "Bush's" Great Northern beans. It is mild, but could be spiced up by adding some canned chopped (drained) jalapenos. (The amount depends on how hardy your stomach lining is.) The recipe calls for cooked chicken, so it's a great way to use up leftover chicken or turkey. If I don't have leftovers, I use a large can of white meat chicken, drained and shredded with a fork.

Ingredients

1 medium onion, finely chopped
3 tablespoons olive oil
1 (4 oz) can chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 (16 oz) cans white beans (navy or great northern), drained and rinsed well
1 (14.5 oz) can chicken broth
1 1/2 cups finely chopped cooked chicken breast*

Optional toppings:

shredded Monterey Jack or cheddar cheese
sour cream
salsa

In large sauce pot, cook onion in oil for 3-4 minutes. In small bowl, combine flour and cumin. Add to pot and stir, cooking for 2 minutes (mixture will be paste-like, just keep stirring). Gradually add chicken broth, while stirring constantly. Add drained, rinsed beans, and bring to a boil. Reduce heat and simmer for 10 minutes. Add chicken and heat through.

Serve with toppings, if desired (but tastes great alone, but pairs well with whole wheat sweet potato muffins).

Yield, 6 modest servings.

*To make this vegetarian, instead of chicken add another can of beans, or a cup of frozen white shoe-peg corn and 1/2 cup of small-diced firm tofu.