This mildly spiced chili gets its flavor from a tasty combination of white beans, chicken, green chilies, and corn. You can make it in about 30 minutes with leftover chicken or a store-bought rotisserie bird.
Warm the oil in a large, heavy saucepan over medium heat. Add the onion and sauté, stirring often, for 7 minutes. Stir in the chili powder, cumin, oregano, and garlic and sauté for another minute. Stir in the white beans, chicken, corn, green chilies, chicken broth, and salt. Bring the mixture to a gentle simmer and allow it to continue simmering, partially covered, for 10 minutes.
In a small bowl, blend the butter and flour. Add the mixture to the chili and stir until it thickens, about a minute. Add more salt and pepper to taste. If you like, add more broth to thin the chili or 3 to 4 tablespoons of half-and-half or light cream to thicken it. Serve the chili hot, topped with cheese, if desired. Serves 6.
Per serving (1 1/3 cups): Calories 467 • Total Fat 18 g • Saturated Fat 5 g • Cholesterol 94 mg • Sodium 1,140 mg