White Bean Chicken Chili

• 4-5 skinless, boneless chicken breast (boiled or grilled), cut into chunks*
• 1 pt half & half
• hot sauce to taste
• 2 - 4 oz. cans diced green chilies
• 1/2 c. chicken broth
• 1 onion
• sour cream
• 1 stick butter
• 1/4 c. flour
• salt & pepper to taste
• 1 small block Monterey Jack cheese
• 1 - 48 oz. jar pre-cooked Randall Navy Beans

1. Chop onions and saute in 1/2 butter stick.
2. After onions are sauteed, melt other 1/2 stick.
3. In separate bowl, mix chicken broth and flour.
4. Add to onions, stirring constantly over low heat.
5. Add half and half, slowly stirring.
6. After mixture thickens stir in chilies, hot sauce, salt and pepper.
7. Pour mixture in crock pot; add beans, chopped chicken and cubed cheese.
8. Leave in crock pot over low for at least 2 hours.
9. Before stirring, stir in 1/2 c. sour cream.

skinless, hot sauce, green chilies, chicken broth, onion, sour cream, butter, flour, salt, block monterey, beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=35834 (may not work)