White Chicken Chili and Giveaway Closing!

I recently posted here about making White Chicken Chile and included a recipe pretty close to mine.  Today, in light of it actually being Fall and the time about to change and because I love this recipe, I wanted to share my super easy but so good recipe.I grew up eating regular meat and beans chili, usually made with ground venison because I am from a hunting family and we used that wonderful venison rather than ground beef.  My father was the chili maker and loved chopping and stirring over a large pot.  I ventured from the "red chili" a few years ago when my boys were small.  I still remember the time I introduced this recipe to my parents.  In order to help my mom out over Thanksgiving, I brought a huge pot of this chili to have the night before Thanksgiving.  When we all sat down to eat and I began serving my White Chicken Chili you should have seen the expression on my mother and father's face.  The did not look pleased to try something new in the way of chili.  Let me remind you that my mother never took to change very well.  Well, after one bite they were both hooked and I was immediately sharing the recipe.WHITE CHICKEN CHILIIngredients:1 T Extra Vergin Olive Oil1 Medium Onion, chopped1 4 oz can chopped green chiles3 T all purpose flour2 tsp ground cumin (plus if you like the taste)2 cans, drained, Great Northern Beans or Navy Beans1 15 oz container low sodium chicken broth2 1/2 Cups cooked and shredded chicken breasts (less if you like less chicken)Pepper to tasteToppings such as shredded cheese, chopped peppers, chopped onions, avocado, chopped cilantroDirections:Cook chicken to your preference, allow to cool and shred.In a large skillet add the olive oil and garlic and cook until heated.  Add onions and cook until soft.  Add chilis, flour and cumin.  Cook and stir 2-3 minutes.  Transfer to a medium sized pot.  Add in the beans and chicken broth and cook on medium heat until slightly boiling.  Reduce heat and simmer until thickened.  Add the chicken and cook until hot.  Pepper to taste.  Keep warm until ready to serve.Serve with toppings.This freezes really well.  Another option to add some color is to add a can of diced tomatoes, Rotel tomatoes or fire roasted diced tomatoes.It's so easy it's actually embarrassing!        Next, I wanted to remind you that the Champion Giveaway closes TOMORROW!!  Don't forget to give a comment below to be entered to win these Champion pieces!  (only available in size medium)That's it!  Have a Great Friday!Enjoy Your Day!!