Saute 1 onion, chopped, in olive oil until the onion is translucent. Add 1 can of green chilies (4 oz), 3 Tblsp flour and 2 tsp ground cumin and cook for 2 minutes, stirring occasionally. Add 2 cans of navy beans (2 lbs total) and 1 can chicken broth (14.5 oz) then bring to a boil. Reduce heat and simmer for 10 minutes. Add the chicken and cook until hot.
Garnish if desired with sour cream and/or a white Mexican-type cheese (Jack, Queso Quesadilla, Queso Fresco, Queso Blanco, Cotija, etc)