White Chicken Chili

Ingredients:

2 (15oz.) cans Great Northern Bean, rinsed and drained
1 large onion, chopped
1 stick unsalted butter
¼ cup all purpose flour
1 ¾ cups chicken broth (1 14 oz can)
2 cups half and half (or 1 cup milk and 1 cup half and half)
1 teaspoon Tabasco
1 teaspoons chili powder
1 teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
Dash cayenne pepper
Two 4ounce cans chopped green chillies with their juice
1 whole rotisserie chicken shredded- white and dark meat
6 ounces grated monterey jack cheese- about 1 ½ cups
½ cup sour cream

Directions

1. Drain beans in a colander and rinse
2. Cook onion in 2 Tablespoons butter over medium heat until the onions is softened but not brown
3. In a heavy pot melt 6 Tablespoons butter over medium low heat and whisk in flour
4. Turn heat to LOW and whisk constantly for 3 minutes making sure it doesn’t turn brown.
5. Stir in onion and add broth and half and half, whisking constantly.
6. Bring mixture to a boil over medium heat. Then mixture should be thickened. If it is too thick add a little broth or water to thin it.
7. Stir in Tabasco, chili powder, cumin, salt and pepper
8. Add beans, chilies, chicken and cheese
9. Cook over medium low heat for about 10-15 minutes, stirring occasionally or put in crockpot on low heat.
10. Serve with sour cream on the side
11. Yummy as a soup or dip with frittos or tortilla chips