White Chili Chicken

3 Tblsp Olive oil
1 lg Onion-chopped
2 tsp. Chili Powder
1/2 tsp. Cumin
1 tsp. Oregano
2 Cloves mined garlic
2-15oz cans of White Kidney Beans or Navy Beans
3-4 C. Diced cooked Chicken
2 C. Frozen Corn
1 7oz can Green Chilies
2 c. Chicken Broth
2 Tblsp Butter
1 1/2 Tblsp Flour
Shredded Cheese

Sautee the onions for 7 minutes in the olive oil then add the rest of the seasonings and sautee for another minute. Add beans, chicken, corn, broth, chilies and salt and pepper to taste. Bring to a gentle simmer for 10 minutes with it partially covered. In a small bowl mix the butter and flour and then add to the chili to thicken it. Stir in as much cheese as you want before you are ready to eat!

Missy Thompson