6 servings, 6 POINTS each

1 medium onion, chopped

2 garlic cloves, minced

3 tbsp olive oil

4 oz Old El Paso Peeled Chopped Green Chilis

3 tbsp all-purpose flour

2-3 tsp chili powder

1 tsp ground cumin

32 oz Green Giant Canned Great Northern Beans

14 1/2 oz canned chicken broth

1 1/2 cups chopped cooked chicken (or 2 large cans of the cooked all white meat chunks)

2 6-inch corn tortillas, cut into thin, bite-size strips

1/4 cup shredded reduced-fat Monterey Jack cheese

In large skillet, cook onion and garlic in oil for 4 minutes or until transparent. Add chilis, flour, chili powder, and cumin. Cook and stir for 2 minutes. Add beans and chicken broth. Bring to a boil. Reduce heat and simmer for 10 minutes or until thickened. Add chicken and cook until hot. Top each serving with tortilla strips and cheese.