White Chicken Chili

3 tablespoons olive oil
1 medium onion, finely chopped
1 medium bell pepper chopped

3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces each) great Northern beans, drained and rinsed

2 cans (16 ounces each) butter or lima beans
1 can (14 1/2 ounces) low-sodium chicken broth
1 1/2 cups chopped, cooked chicken meat; can use left baked skinned chicken

1/8 Slice of Jalapeno pepper (optional)

Shredded Monterey Jack cheese, optional
Sour cream, optional
Salsa, optional

This savory soup is the perfect way to spice up a meal or to serve as a main course on a chilly night. But, it is not in the Roux cookbook.

Preparation Time: Approximately 10 minutes

Cook Time: Approximately 15 minutes

Preparation: Heat oil in a large skillet over medium-high heat. Add the onion and bell pepper and slice of jalapeno; saute until tender. Add flour and cumin; cook and stir for 2 minutes. Add the beans and chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes or until lightly thickened. Add the chicken and heat through. Garnish with cheese, sour cream and salsa, if desired.