White Chicken Chili
Yield: 6 servings
1 medium onion, finely chopped
3 tablespoons soybean oil
1 (4 oz) can chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 (15 ½ oz) cans black soybeans
1 (14 ½ oz) can chicken broth
1 (12.5 oz) canned chicken, drained
Shredded Monterey Jack cheese (optional)
Soy sour cream (optional)
In large skillet, cook onion in oil for 4 minutes or until transparent.
Add chilies, flour and cumin; cook and stir for 2 minutes.
Add soybeans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened.
Add chicken; cook until hot.
Garnish with cheese, soy sour cream and salsa if desired.