White Chicken Chili

This recipe is right on the can of Bush's Great Northern Beans! Why do I post it then? So you can take a looksee before you go out and buy a can...and because I've tweaked it ever so slightly! It really is very tasty, and our kids love it! It's embarrassingly easy since you basically just dump, heat, and eat. A fine friend for busy moms!

1 medium onion, finely chopped
2 TBSP olive oil
1 (4 oz.) can chopped green chilies, do not drain
2 TBSP all-purpose flour
2 tsp. ground cumin
2 (15.8 oz.) cans northern beans, drained & rinsed
1 (14-1/2 oz.) can chicken broth
1-1/2 cups finely chopped cooked chicken
Shredded cheddar or Monterey Jack cheese, optional, especially for my LactIntol husb!
Sour cream, optional
Salsa, optional
Cilantro, 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 and chicken both; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa, if desired.

LACTOSE FREE: Do not top with sour cream or shredded cheese...OR live it up and take a lactase supplement if they work for you!