White Chili With Chicken

3 T olive oil
1 large diced onion
2 tsp chili powder
1 1/2 tsp cumin
1 tsp oregano
2 cloves minced garlic
2 cans white kidney/navy beans, drained and rinsed
3 cups cooked, diced chicken
1 C frozen corn
1 can diced green chilies
2 C chicken broth
1/4 tsp salt
2 T softened butter
1 1/2 T flour
Pepper
3-4 T half-and-half (optional)
Grated cheddar or monterey jack

Warm oil in large, heavy saucepan over medium heat. Add onion and saute, stirring constantly until cooked through. Add chili powder, cumin, oregano, and garlic and saute another minute. Stir in chicken, beans, corn, chilies, broth, and salt. Bring to gentle simmer and simmer, partially covered, for 10 minutes.
Meanwhile, in small bowl, combine butter and flour until creamy. Add flour mixture to chili and stir until thickens, about a minute. Add more salt and pepper to taste.
If broth to thick, add more chicken broth, if too thin add half and half to thicken.
Serve chili topped with grated cheese.

(I forgot to add the cheese, which would have made this soooo much yummier - really good soup)

(Courtesy of Family Fun)