White Chicken Chili

White Chicken Chili (Thank you Joyce and Bob from Frederick)

1 Tablespoon Extra Virgin Olive Oil
1 Medium Onion, finely chopped
4 oz Diced Green Chilies (small can) (I found these in the International isle in the grocery store)
3 Tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans Bush’s Great Northern Beans (roughly 32 oz.)
2 cups reduced sodium chicken broth
1 ½ cups cooked chicken breast, finely chopped

In a large pot or skillet, cook onion in oil for 4 minutes or until transparent. Add the chilies, flour and cumin and stir for 2 minutes. Add beans and chicken broth.
Bring to a boil. Reduce heat and simmer for 10 minutes or until thickened. Add chicken and cook until hot. Garnish with Fat Free cheese, Fat Free Sour Cream or Salsa if desired.

This will make 6 servings.
(4 points without the garnish)

To make it more filling, serve over ½ cup brown rice and add 2 points.