White Chicken Chili

• 2 lbs boneless skinless chicken breasts
• 3 C chicken broth, divided
• 1 large onion, chopped
• 1 stick butter
• 1/4 C flour
• 3 C half and half
• 1 tsp Tabasco or to taste
• 1 T chili powder
• 1/2 T cumin
• 1/2 T kosher salt
• 1/4 tsp white pepper
• 8 oz canned mild green chilies, chopped
• 2 cans navy beans or any white bean-drained, but not rinsed
• 1 1/2 C grated monterey Jack (6oz)

1. Bring chicken and broth to a boil in covered pan. Turn to low and simmer until fully coooked, about 10-12 minutes. Remove and coo for 10 min before shredding into bite size pieces. Heat remaining 2 C broth and 3 C half and half until hot. In a 6-8 qt saucepan, cook onion in 2 T butter over moderately low heat until softened. Remove from pot. Melt remaining butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 min. Stir in onion and gradually added heated broth mixture, whisking constantly. Brint to a boil and simmer stirring occasionally 5 min or until thickened. Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies and chicken. It too thick, add mor broth and 1/2 n 1/2. Add cheese and cook chili over low heat, stirring occasionally, 20 min. Add more spices to taste. Serve with extra cheese and sour cream.

chicken breasts, chicken broth, onion, butter, flour, t, t, t, white pepper, green chilies, navy beans, grated monterey

Taken from www.epicurious.com/recipes/member/views/white-chicken-chili-50129378 (may not work)