White Chicken Chili

1 medium onion, finely chopped
3 T. oil
1 (4oz.) can diced green chilies
3 T. flour
2 t. cumin
2 cans northern beans
1 can chicken broth (or bouillon equivalent)
1 1/2 cups finely chopped cooked chicken

In large pan, cook onion in oil until transparent.  Add chilies, flour and cumin.  Cook and stir for 2 minutes.  Add beans and broth, bring to a boil.  Reduce heat and simmer for 10 minutes or until thickened.  Add chicken and cook until heated through.

Options:
*Garnish with shredded cheese, sour cream, or salsa.

(From Bush’s Bean Can)