Chicken and White Bean Chili

• 4 tablespoons butter
• 2 cups chopped onions
• 1 cup diced poblano chile, seeded and deribbed
• 14 cup flour
• 2 cups chicken stock
• 2 cups whole milk
• 1 tablespoon Tabasco jalapeno sauce
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried Mexican oregano
• 3 cups cooked white beans, drained and rinsed
• 3 cups diced cooked chicken
• kosher salt and black pepper
• 1 12 cups grated monterey jack cheese
• 1 teaspoon cornstarch
• sour cream
• lime wedge

1. Heat the butter in a large heavy pot over medium high heat.
2. Add the onion and chiles and a pinch of salt.
3. Cook, stirring often, until softened, about 8 minutes.
4. Sprinkle in the flour and cook, stirring, for 2 minutes.
5. Whisk in the stock and milk.
6. Cook, stirring slowly, until the mixture thickens slightly, about 5 minutes.
7. Stir in the Tabasco, chili powder, cumin, oregano, beans, and chicken.
8. Simmer, stirring occasionally, for 20 minutes.
9. Season with salt and pepper.
10. toss together the cheese and cornstarch in a small bowl, add to the soup, and stir to melt.
11. Serve with sour cream and lime wedges.

butter, onions, poblano chile, flour, chicken stock, milk, jalapeno sauce, chili powder, ground cumin, oregano, white beans, chicken, kosher salt, grated monterey, cornstarch, sour cream, lime wedge

Taken from www.food.com/recipe/chicken-and-white-bean-chili-503096 (may not work)