White Chicken Chili

1 tablespoon olive oil
1 medium onion finely chopped
1 can(4oz.) green chilies, drained
3 tablespoons all- purpose flour
3 teaspoons Taco Seasoning
2 cans(15.8oz.) Great Northern Beans or Navy Beans, drained but not rinsed
1 can(14.5oz.) chicken broth
1 ½ cups finely chopped cooked chicken breast
Shredded cheddar (optional)
Sour Cream(optional)

In a large skillet, cook onion in oil over medium heat for 4 minutes or until transparent. Add chilies, flour, and Taco Seasoning; cook and stir for 2 minutes. Add beans and chicken broth; scrape the bottom of the pan to loosen flour and seasoning that are stuck to the pan; bring to a boil. Reduce heat and simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa if desired.