White Chicken Chili

• 1/2 pound navy beans dried
• 1 each onions chopped
• 1 each butter stick
• 1/4 cup flour, all-purpose
• 3/4 cups chicken broth
• 2 cups light cream (half&half)
• 1 teaspoon red hot pepper sauce
• 1 1/2 teaspoon chili powder
• 1 teaspoon cumin ground
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 2 each green chili peppers 4 oz cans, mild, whole, drained, chopped
• 5 each chicken breasts boneless, skinless, cut in 1/2 inch pieces
• 1 1/2 cup monterey jack cheese grated
• 1/2 cup sour cream

1. Soak beans in cold water overnight.
2. Drain, pour into a pan and cover with 2 inches of cold water.
3. Simmer beans until tender and drain.
4. Saute onions in 4 tablespoons of butter until soft.
5. In a separate heavy pan, melt remaining butter and whisk in flour.
6. Cook whisking constantly, for 3 minutes, without browning.
7. Stir in cooked onion and gradually add broth and half and half, whisking constantly.
8. Bring to a boil and simmer 5 minutes.
9. Stir in tobasco, chili powder, cumin, salt and white pepper.
10. Add beans, chilies, chicken, cheese and simmer, stirring for 20 minutes.
11. Stir sour cream into chili before serving.

onions, butter, flour, chicken broth, light cream, red hot pepper sauce, chili powder, cumin ground, salt, white pepper, green chili peppers, chicken breasts, sour cream

Taken from recipeland.com/recipe/v/white-chicken-chili-1539 (may not work)