(This is now my favorite chili recipe!)
1/4 c butter
2 lg onions- chopped
1/3 c flour
4 c chicken broth
3 c half and half
3 cans(14 oz) white beans or Great Northern beans
2 cans (7 oz) chopped green chilies
4 c cooked and shredded chicken
1 Tbsp chili powder
1 Tbsp ground cumin
2 tsp salt
1/2 tsp white pepper
1 1/2 c grated Monterey jack cheese
1 c sour cream
Melt butter and add onion, sauté until tender. Add flour and stir 5 minutes, do not let brown. Gradually whisk in broth and half and half. Simmer until thickened, about 10 minutes. Drain beans and chilies; add and stir. Add chicken, chili powder, cumin, salt and pepper. Simmer 20 minutes. Add cheese and sour cream. Stir until cheese melts. Serve with tortilla chips if desired.
-Dana Rae B
