1 tbsp olive oil1 medium onion, finely chopped1 can (4 oz) chopped green chiles, drained3 tbsp all purpose flour2 tsp ground cumin2 cans (15 oz) Great Northern Beans1 can chicken broth1 1/2 c finely chopped cooked chicken breastshredded monterey jack cheese (optional)sour cream (optional)salsa (optional)
cook onion in oil for 4 minutes, add chiles, flour and cumin, cook and stir ofr 2 minutes. add beans and chicken broth, bring to a boil. reduce heat and simmer for 10 minutes until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream, and salsa if desired.
*My notes: I adapted this for the crock pot by using about a pound of uncooked chicken thighs. I followed the directions to cook the onions, add cumin, chili's and 2 tbs of flour. I also added a can of hominy because we love it, and about 1\4 c of green salsa about 30 min before it was done. I also used a potato masher about then to shred the chicken thighs, and mush up some of the beans to thicken it.
