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)

Salsa (optional)

1. In large skillet, cook onion in oil for 4 minutes or until transparent.

2. Add chilies, flour and cumin; cook and stir for 2 minutes.

3. Add soybeans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened.

4. Add chicken; cook until hot.

5. Garnish with cheese, soy sour cream and salsa if desired.