White Chicken Chili

1 medium onion, chopped
3 Tablespoons olive oil
4 oz. can of chopped green chilies
3 Tablespoons all purpose flour
2 teaspoons cumin
2- 15 oz. cans Northern beans
1- 14 oz. can chicken broth, low sodium
1 1/2 cups finely chopped chicken breast
Shredded Colby-jack cheese
sour cream

Preparation:

In a dutch oven saute onion in oil until transparent. Add chilies, flour and cumin. Cook and stir for 2 minutes until bubbly. Add beans, chicken and chicken broth, bring to boil. Reduce heat and simmer for 10 minutes or until thickened. Serve immediately. Garnish each bowl with cheese and sour cream.