Tailgating Chicken Chili

• 1/2 lb. dried navy beans
• 1 large chopped onion
• 1 stick (4 oz.) unsalted butter
• 1/2 tsp. salt
• 3/4 c. chicken broth
• 2 c. half and half
• 1 tsp. Tabasco
• 1 1/2 tsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. white pepper
• 2 (4 oz.) cans drained and chopped chilies
• 5 skinless boneless chicken breasts
• 1 1/2 c. Monterey Jack, grated
• 1/2 c. sour cream

1. Soak beans overnight in cold water. Drain. Pour into pan and cover with 2-inches of cold water. Simmer beans until tender and drain. Saute onions in 4 tablespoons of butter until soft. Melt remaining butter in separate heavy pan. Stir in cooked onion, then add broth and half and half, whisking constantly. Bring to boil and simmer 5 minutes. Stir in Tabasco, chili powder, cumin, salt and white pepper. Add beans, chilies, chicken and cheese. Simmer, stirring, for 20 minutes. Stir sour cream into chili before serving.

dried navy beans, onion, butter, salt, chicken broth, tabasco, chili powder, cumin, white pepper, chilies, chicken breasts, monterey, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=99592 (may not work)