White Chicken Chili

16oz canned white beans

1 lg onion, chopped

1 stick butter

1/4 C flour

3/4 C chicken broth

2 C half and half

1 tsp tabasco

1 1/2 tsp chili powder

1 tbsp cumin

1 tsp salt

1 tsp pepper

8oz diced green chilies

2-3 chicken breasts

1 1/2 C grated cheese

1/2 C sour cream

Coat chicken with salt and pepper and chili pepper and cook them in a large skillet with oil or butter. Leave them on each side for about 5 minutes, then flip them every few minutes until they are done. When the chicken has cooled, shred it well. Cook the onion in the same pan with 2 tbsp of butter until soft.

In a large pot, melt 6 tbsp of butter and whisk in flour. Cook for 3 minutes, whisking constantly. Stir in the onion and slowly add the broth and half and half whisking constantly. Bring the mixture to a boil and simmer stirring occaisonally for 5 minutes or until thickened. Stir in tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese. Cook over low heat for 20 minutes. Add sour cream. May be served immediately, but tastes amazing the next day.

Serve with cilantro, cheese, jalapeno, tomato, avocado, sour cream etc.