Flexible, Quick White Chicken Chili

I LOVE white chicken chili and found a recipe on the back of a Bush's Best Great Northern Bean can that; after trying several different recipes on here, I found is the best base recipe. It can be made as is but I always add garlic and additional seasonings to suit our tastes and what I have on hand. I'm posting here so I don't have to keep searching the back of bean cans or have a random label floating around :) This could also be made as is or without chicken, hence the flexibility!

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1  medium onion, finely chopped
• 1 (4 ounce) can green chilies, drained
• 3  tablespoons flour
• 2  teaspoons cumin
• 2 (15 7/8ounce) cans navy beans
• 1 (14 1/2ounce) can chicken broth
• 1 1⁄2 cups  cooked chicken breasts, finely chopped
•  shredded monterey jack cheese (optional)
•  sour cream (optional)
•  salsa (optional)

Directions

1. In large skillet cook onion in oil for 4 minutes or until transparent.
2. Add chilies, flour and cumin; cook and stir for 2 minutes
3. Add beans and chicken broth and bring to a boil.
4. Reduce heat and simmer for 10 minutes or until thickened.
5. Add chicken and cook until hot.
6. Garnish with cheese, sour cream and salsa if desired.