White Chicken Chili for Shabbat

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 can (4 oz.) chopped green chilies, drained
• 3 tablespoons flour
• 2 teaspoons ground cumin
• 2 cans (15.8 oz.) great northern beans
• 1 quart chicken broth
• 1 1/2 lbs. chopped chicken breast

In large skillet, cook onion in oil until transparent. Add with all other ingredients to slow cooker. Simmer on low (8-12 hours).

Serve with:

• shredded cheddar or monterey jack cheese (optional)
• sour cream (optional)
• salsa (optional)

Notes:

• We double this recipe for our large family.
• We like eating this with large hunks of leftover challah bread. 🙂