Chicken Chili

• 3 Tablespoons Butter
• 1/2 whole Medium Yellow Onion, Chopped
• 1 clove Garlic, Smashed And Minced Fine
• 2 Tablespoons All-purpose Flour
• 1/2 cups Milk (whole Or Heavy Cream If You Want It Super Creamy)
• 1 cup Chicken Broth
• 1 cup Water
• 1 can (15 Oz. Can) Navy Beans, Drained
• 1 can 14 Oz Can White Corn, Drained
• 1 can (4 Oz. Can) Chopped Green Chilis
• 1/2 whole Rotisserie Chicken, Shredded
• 1/4 Tablespoons Chili Powder
• 1 teaspoon Cumin
• Salt And Pepper, to taste
• 4 ounces, weight Monterey Jack Cheese, Shredded

1. Melt the butter in a soup pot over medium heat and add the onions and garlic. Cook until they are soft and yummy. Add the flour and cook for a couple of minutes to cook out the flour taste. Slowly stir in the milk, broth and water, stirring constantly to prevent lumps. Add the beans, corn, green chilis, and shredded chicken. Next add the chili powder, cumin, salt and pepper. Taste often so you can adjust the seasoning to your liking; these amounts were kid friendly. Bring to a bubble, stirring often to prevent sticking.
2. Reduce heat to low and add the shredded cheese. Simmer until the cheese is melted. Serve with salsa, sour cream, avocado, jalapeno, and extra shredded cheese. Makes four generous bowls of soup. Enjoy.

butter, yellow onion, clove garlic, allpurpose, milk, chicken broth, water, beans, white corn, green chilis, rotisserie chicken, ubc, cumin, salt, weight monterey

Taken from tastykitchen.com/recipes/soups/chicken-chili-4/ (may not work)