White Chicken Chili

• 1/2 lb.dried navy beans (I use canned navy beans)
• 1 onion, chopped
• 1 stick butter
• 1/4 cup flour
• 3/4 cup chicken broth
• 2 cups half & half
• 1 tsp. Tabasco (yeah, right!)
• 1 1/2 tsp. chili powder
• 1 tsp. ground cumin
• salt and pepper to taste (recipe calls for white pepper)
• 2 cans 4 oz. green chilies, chopped and drained
• 5 boneless skinless chicken breast halves (about 2 lbs.), cooked and cut into 1/2 inch pieces
• 1 1/2 cups grated Monterey Jack (about 6 ozs.)
• 1/2 cup sour cream

1. In a large kettle soak beans in cold water to cover by 2 inches overnite. Drain beans in a colander and return to kettle with cold water to cover by 2 inches. Cook at a bare simmer until tender, about 1 hour, and drain in colander.
2. In skillet, cook onion in 2 Tb. butter over moderate heat until softened.
3. In a 6-8 quart heavy kettle melt remaining 6 T. butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half & half, whisking constantly. Bring all to a boil and simmer, stirring occasionally, 5 minutes or until thickened. Stir in Tabasco, chili powder, cumin salt and pepper. Add beans, chilies, chicken and MJ cheese and cook mixture over moderately low heat, stirring 20 minutes. Stir sour cream into chili.

beans, onion, butter, flour, chicken broth, chili powder, ground cumin, salt, green chilies, chicken, grated monterey, sour cream

Taken from www.epicurious.com/recipes/member/views/white-chicken-chili-50045883 (may not work)