Soup Recipe: Chicken Chili

I usually double the following recipe, to make sure we have plenty of leftovers!
  • 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 ½ cups finely chopped cooked chicken breast
  • Shredded Monterey Jack cheese (optional)
  • Sour cream (optional)
  • 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 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 and salsa, if desired.

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