White Chicken Chili

• 1 chopped onion
• 3 Tbs olive oil
• 1 (4 oz) can diced green chilies, drained
• 3 Tbs flour
• 2 tsp ground cumin
• 2 (16 oz) cans Navy beans
• 14 oz chicken broth
• 2 cooked, shredded chicken breasts (about 1 1/2 cups)
• shredded cheese, sour cream, salsa to top

In a large pot, cook onion in oil for 4 minutes. Add chilies, flour, and cumin and cook for 2 minutes. Add beans and chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes. Add chicken, cook until hot. Garnish with cheese, sour cream, salsa as desired.