2 chicken breasts, cut into bite size pieces
1 stick butter, divided
2 large onions, chopped
1/4 cup flour
3/4 cup chicken broth
2 cups half and half
1 tsp hot sauce
1.5 tsp chili powder
1 tsp cumin
salt and pepper to taste
2 - 16 oz cans white beans (cannellini)
2 - 4 oz cans chopped mild green chilies
1.5 cups grated Monterey Jack cheese
1 cup milk
1/2 cup sour cream
Saute chicken in oil. Season with salt and pepper. Remove from pan.
In same pan, melt 2 tbsp butter and cook the onion until softened. Remove from pan.
In the same pot, mel remaining 6 tbsp of butter and whisk in flour.
Cook the roux, whisking constantly for three minutes.
Stir in the onion.
Gradually add the broth then the half and half, whisking the whole time.
Bring the mixture to a boil, reduce the heat and simmer, stirring occasionally, 5 minutes until obviously thick.
Stir in hot sauce, chili powder, cumin, salt and pepper.
Add beans, chilies, chick, cheese and milk.
Cook over moderately low heat, stirring occasionally for 20 minutes.http://www.lanascooking.com/2011/12/06/white-chicken-chili/
Add sour cream.
Best served the next day.