Melanie Dickerson - White Chicken Chili

1 Tablespoon olive oil
1 med. Onion, minced
1 4-oz. cans mild green chilies
3 Tablespoons all-purpose flour
2 tsp. cumin
2 cans great northern beans, or navy beans
1 14 oz can chicken broth
1 ½ cups chopped cooked chicken breast
8 oz. Monterrey Jack cheese, shredded

In a large skillet, cook onion in oil for 4 min. or until transparent. Add chilies, flour and cumin; cook and stir for 2 min. Add beans and chicken broth; bring to a boil. Reduce heat and simmer for 10 min or until thickened. Add chicken; cook until hot. Turn off heat. Add shredded cheese and stir until melted.

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