• 1 large onion, chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 3/4 cup fat-free half-and-half cream
• 1 rotisserie chicken, cut up
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1 can (11 ounces) corn, drained
• 2 cans (4 ounces each) chopped green chilies
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1-1/2 cups (6 ounces) reduced-fat shredded pepper Jack cheese
• Salsa and chopped green onions, optional

Directions

• In a Dutch oven, saute onion in butter and oil. Stir in flour until blended; cook and stir for 3 minutes or until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add the chicken, beans, corn, chilies, cumin, chili powder, salt, and pepper; heat through. Stir in cheese until melted.
• Garnish each serving with salsa and green onions if desired. Yield: 9 servings.