In a large skillet, cook onion in oil for 4 minutes or until
transparent. Add chilies, flour and cumin. Cook and stir for
2 minutes. Add beans and chicken broth, bring to a boil.
Reduce heat, simmer for 10 minutes or until thickened. Add
chicken and cook until hot.
Garnish with cheese, sour cream, and salsa if desired.
Originally Submitted
3/17/2016
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