This should technically be from a guest blogger because I've never made this myself, but it is a recipe of Janet's so we know it will be good! This is a great alternative to regular chili when chili is getting old later in the winter, but I encourage you to make it now and freeze it up for later.
White Chicken Chili
3 T olive oil
1 medium onion finely chopped
1 can chopped green chilies (she drains them)
3 T flour
2 tsp ground cumin
2 cans navy or great norther beans
1 can chicken broth
1 1/2 cup chopped or shredded chicken breast
Cook onions in oil, add chilies, flour and cumin. Stir and cook 2 minutes (you are basically creating a little roux to thicken the sauce up). Add beans and chicken broth. Bring to a boil, reduce heat and simmer for 10 minutes until thick. Add chicken and cook until hot.
To make this over the top add some shredded cheddar cheese to the top of the bowl with the sliced green onions!