White Chicken Chili

Recipe from Jacey Sakoff

1 tbls butter
4 boneless skinless chicken breasts, cut-up
1 onion, chopped
3 carrots, chopped
2 garlic cloves, minced
2 (14 oz) cans low-sodium chicken broth
1 tbls chicken bouillon granules
1 tsp ground cumin
¼ tsp ground red pepper
3 (16 oz) can great Northern beans, rinsed, drained, and divided
1 (4.5 oz) can chopped green chilies
2 tbls flour
½ cup milk
¼ cup fresh cilantro (opt)
Toppings:  sharp Cheddar cheese, sour cream, sliced green onions, bacon crumbles (if desired)

Melt butter in Dutch oven over medium-high heat; add chicken, onions, carrots, and garlic.  Sauté 10 minutes.  Stir in broth, bouillon, cumin, and ground red pepper.  Bring to a boil; reduce heat, and simmer, stirring occasionally, for 20 minutes.  Stir in 2 cans of beans and chilies.  Mash remaining can beans in small bowl.  Whisk together flour and milk, and stir into beans.  Gradually add bean mixture to soup mixture, stirring constantly.  Cook 10 minutes or until thickened.  Remove from heat, and stir in cilantro (if desired).  Serve with desired toppings.  (I recommend at least the cheese and sour cream)