White Chili With Chicken

I love the fall, all the beautiful leaves changing, the cool air, football and of course all the warm yummy chilies  and soups. One night I posted on Facebook that I was making this chili for dinner as my status. I got so many request for the recipe that I felt that I should share it on here.

3 Tbls olive oil
1 large onion, chopped
3 tsp chili powder
1 1/2 tsp cumin
1 tsp oregano
2 garlic cloves, minced
2 (15 oz) cans navy beans, drained and rinsed
1 can (15 oz) corn, drained
3 to 4 cups diced chicken
1 (7oz) can diced green chilies
2 cups chicken broth, plus more for thinning if desired
1/4 tsp salt
2 Tbls butter, softened
1 1/2 Tbls flour
3 to 4 TBL half and half or light cream . I usually just pour the half and half in till I'm satisfied
 Grated cheddar or Monterey Jack cheese, pepper jack cheese is yummy too! ( optional)



1) Warm the oil in a large, heavy saucepan over medium heat. Add the onion and saute, stirring often, for about 7 minutes. Stir in the chili powder, cumin,oregano, and garlic and saute for another minute. Stir in the white beans, chicken, corn, green chilies,chicken broth, and salt. Bring the mixture to a gentle simmer and allow it to continue simmering, partially covered, for 10 minutes.

2) In a small bowl, blend together the butter and flour. Add the mixture to the chili and stir until it thickens, about a minute. Add more salt and pepper to taste. If you like, add more broth to thin the chili or more half and half to thicken it. Serve the chili hot, topped with cheese, crushed chips and sour cream if desired. serves6