Email to Rick Ashford      

Recipe Categories: awsum34's HOME PAGEAPPETIZER---DIPS--SPREADS APPETIZERS BBQ BBQ----GRILL BBQ----Rubs--Sauces BBQ----Tips BEEF BEVERAGES BREAD BreadMachine BREAKFAST CAKES--BROWNIES--CUPCAKES CAKESandPIES Camping--Recipes--and--Tips CANDY CASSEROLE------PORK CASSEROLE------POULTRY CASSEROLE----BEEF CASSEROLE----SEAFOOD CASSEROLES CHEESECAKES CHINESE COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD FREEZER---TREATS FRUIT GEORGE-FOREMAN-GRILL-COOKING ITALIAN JELLYandJAMS LeftOvers LOWFAT MARINADES MEATS Mexican MICROWAVE--COOKING MISCELLANEOUS MUFFINS ONE-SKILLET-RECIPES PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY PUDDINGS--CUSTARDS Quick---Recipes RESTAURANT--LINKS RICE SALADandDRESSING SALSA SANDWICHES SAUCES SMOOTHIE SNACKS SOUPSandSTEWS SPICES TAILGATING THANKSGIVING TIDBITS---You-Need-To-Know TipsandMeasurements USEFUL--WEBSITES VEGETABLES VEGETARIAN

White Bean Chicken Chili




Source of Recipe


WW


List of Ingredients




1 medium onion
3 tbsp olive oil
4 oz Old El Paso Peeled Chopped Green Chilies
3 tbsp all-purpose flour
2 tsp ground cumin
32 oz great northern beans or white beans (two small cans)
14 1/2 oz canned chicken broth
1 1/2 cups chopped cooked chicken (or 2 large cans of the cooked all white meat chunks)

Recipe



Finely chop onion. 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 and simmer for 10 minutes or until thickened. Add chicken and cook until hot.

6 servings
6 points per serving