RECIPE: WHITE CHILI

3 tablespoons olive oil

1 medium onion, finely chopped

1 can (4-ounces) chopped green chilies, drained

3 tablespoons all-purpose flour

2 teaspoons ground cumin

2 cans (16 ounces) BUSH'S BEST Great Northern Beans

1 can(14.5 ounces) chicken broth

1 can(14.5 ounces) white corn

1 ½ cups shredded cooked chicken breast

Shredded Monterey Jack cheese (optional)

1 chopped jalapeno (optional)

Sour cream (optional)

Green Salsa (optional)

 

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

 

Garnish with cheese, sour cream, jalapeno and salsa, if desired.