Dave'S Chicken And White Bean Chili

• 1 large onion, chopped
• 1 stick unsalted butter, separated
• 1/4 C. all-purpose flour
• 3/4 C. chicken broth
• 2 cups half-and-half
• 1 1/2 C. grated Monterey Jack
• 1 t. Tabasco
• 1 1/2 t. chili powder
• 1 t. ground cumin
• 1/2 t. salt
• 1/2 t. white pepper
• 1 can white beans
• 5 Chicken Breasts, cooked and cubed
• 1/2 C, sour cream
• fresh cilantro

1. In a 6- to 8-quart heavy kettle cook onion in 2 tablespoons butter
2. over moderate heat until softened. Melt remaining 6 tablespoons
3. butter over moderately low heat and whisk in flour. Whisk constantly
4. for 3 minutes. Gradually add broth and half-and-half, whisking
5. constantly. Bring mixture to a boil and simmer, stirring
6. occasionally, 5 minutes, or until thickened. Stir in Tabasco, chili
7. powder, cumin, salt, and white pepper. Add beans, chicken, and
8. Monterey Jack and cook mixture over moderately low heat, stirring, 20
9. minutes. Garnish chili with cilantro and sour cream.

onion, unsalted butter, allpurpose, chicken broth, grated monterey, tabasco, chili powder, ground cumin, salt, white pepper, white beans, chicken breasts, sour cream, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/daves-chicken-and-white-bean-chili-50176567 (may not work)