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1 medium onion, chopped
3 Tbsp. olive oil
1 (4 oz.) can chopped green chilies, drained
3 Tbsp. all-purpose flour
2 tsp. ground cumin
2 (16 oz.) cans navy beans
1 (14 1/2 oz.) can chicken broth
1 1/2 c. finely chopped cooked chicken breast
shredded Monterey Jack cheese
sour cream

In skillet, cook onions 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 boil. Reduce heat; simmer for 10 minutes
or until thickens. Add chicken; cook until hot. Garnish with
cheese, sour cream and salsa.

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