Bush's White Chicken Chili

This is the first recipe I tried for white chicken chili - it's usually on the back of Bush's canned Great Northern Beans. This is so simple and delicious, it's the main one I use. Great with skillet cornbread!

3 tablespoons olive oil

1 4-ounce can diced green chilies

3 tablespoons flour

2 teaspoons ground cumin

2 small cans Great Northern beans

1 14.5-ounce can chicken broth

1-1/2 cups finely chopped cooked chicken

shredded Monterey Jack cheese

sour cream, tortilla chips

In a large skillet, heat oil; add chilies, flour and cumin. Cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer 10 minutes or until thickened. Add chicken; cook until heated through. Garnish with cheese, sour cream and tortilla chips if desired.