White Chicken Chili

1 rotisserie chicken, bones and skin discarded, meat shredded
1 large can diced green chiles
6 cups low sodium chicken broth
1 can cannelini (white kidney) beans, drained and rinsed
1 tsp ground cumin
1 tsp salt
1 tsp ground black pepper
3 cloves garlic, minced
1 yellow onion, diced
2 tablespoons butter
2 tablespoons all-purpose flour

Heat butter over medium high heat in a large dutch-oven.  When melted, add onion and saute until translucent, 4-5 minutes.  Add garlic and cook until fragrant, 1 minute.  Add flour and stir to form a paste.  Pour in chicken broth while whisking constantly.  Bring to a simmer.  Add chicken, green chiles, cannelini beans, cumin, salt, and pepper.  Simmer uncovered 20 minutes and serve.  Garnish with lime wedges and sour cream as desired.

Comments