White Chili with Chicken

I love Chili especially during the cold winter months. This recipe is a great spin on regular chili plus you can easily double and freeze half of it.












3 Tbsp. oil
1 large onion, chopped ( I usually only use a half)
2 tsp. chili powder
1 1/2 tsp. cumin
1 tsp. oregano
2 garlic cloves, minced
2 cans white kidney beans or navy beans (I used one of each), drained and rinsed
3-4 cups diced cooked chicken (I used rotisserie chicken)
1 cup frozen corn
1 can (7 oz.) diced green chilies
2 cups chicken broth
1/4 tsp. salt
2 tbsp. butter, softened
1 1/2 Tbsp. flour
Pepper to taste
Grated Cheese for topping

Warm oil in large saucepan over medium heat. Saute onion for about 7 min. stirring often. Stir in chili powder, cumin, oregano, and garlic and saute for another min. Stir in beans, chicken, corn, green chilies, chicken broth and salt. Bring mixture to gentle simmer and allow to simmer uncovered for 10 min. In small bowl, blend butter and flour. Add flour mixture to chili and stir until it thickens, about 5 minutes. Add pepper to taste. If you like you can add more broth to thin or a little cream to thicken it. Serve chili hot, with cheese, if desired.