White Lily White Chicken Chili - cooking recipe

Ingredients

1 large onion, chopped
1 tablespoon vegetable oil
1 lb boneless chicken breast, cut into 1/2 inch cubes
1 (14 1/2 ounce) cans chicken broth or (32 ounce) carton chicken broth
1 (4 1/2 ounce) can chopped green chilies (undrained)
2 teaspoons ground cumin
1 (2 3/4 ounce) package pioneer-brand or white lily country gravy mix
1/2 cup cool water
2 (15 ounce) cans great northern beans, rinsed and drained
1/4 cup chopped fresh cilantro

Preparation

In large saucepan, cook onion in oil over medium-high heat for 5 to 7 minutes or until tender.
Add chicken and cook until no longer pink.
Add chicken broth, green chilies, and cumin; heat to a boil.
In a 2-cup glass measure, dissolve gravy mix in water.
Stir into boiling soup; stir until thickened.
Cover and reduce heat.
Simmer for 10 minutes to allow flavors to blend.
Stir in beans and cilantro; heat through.
Serve with White Lily Peppered Sour Cream Biscuits.