White Chili

• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 2 garlic cloves, pressed
• 14 cup flour
• 4 teaspoons cumin
• 2 cups chicken broth
• 1 cup heavy cream
• 1 (4 ounce) canchopped green chilies (Anaheim for less heat, jalapeno for more heat)
• 12 cup green chili salsa (I use Goya brand)
• 2 (15 ounce) cans white beans (such as cannellini, drained and rinsed)
• 3 -4 cups cooked chicken, chopped
• 1 cup monterey jack cheese, grated (use pepper jack if you want it REALLY spicy)

1. Melt butter in oil in a dutch oven or saucepan.
2. Add onions and saute until tender but not browned.
3. Add garlic and stir briefly.
4. Sprinkle in flour and stir until absorbed.
5. Add cumin and stir again.
6. Slowly add chicken broth, stirring, until it is heated through and starting to thicken.
7. Add the cream and continue to cook and stir until starting to simmer.
8. Don't allow to boil or the cream may curdle.
9. Add the chiles, salsa, beans and chicken and bring to a slow simmer.
10. Cook for about 15 minutes, stirring frequently to prevent scorching.
11. Just before serving, add the cheese and stir in until melted.

butter, extra virgin olive oil, onion, garlic, flour, cumin, chicken broth, heavy cream, green chilies, green chili salsa, white beans, cheese

Taken from www.food.com/recipe/white-chili-256436 (may not work)