Chicken Chili

1 tbs olive oil

1/2 onion – diced

4 cooked, boneless chicken breast halves, chopped

1 can chicken broth

1 can (4 oz) canned chopped green chile peppers

1/2 tsp oregano leaves

1/2 tsp white pepper (or use black)

1/2 tsp salt

3 cans beans with juice (I use combination of great northern and pinto)

3 cans beans – drained

Roux to taste

Saute onions in oil till tender. Add the chicken, broth, green chile peppers, oregano, pepper, salt and 2 cans of beans. Puree one can of beans with juice and add. Add drained beans. Simmer for 20 minutes or until heated thoroughly. Add roux to taste. Serve with grated cheese.

Note: roux can be made by mixing 1 cup flour and 1/2 cup melted butter together until well blended. Store in refrigerator. When ready to use, add a little at a time to gently boiling liquid. Stir constantly until preferred consistency is reached. (Lion House Classics)