White Chicken Chili
Ingredients:
1 large onion, chopped
1 clove of garlic, minced
1/2 cup flour
1 cup butter
4 cups half and half
1 1/2 cups of chicken broth
4 cans white beans, drained and rinsed
2-3 (4 oz) cans chopped green chilies
4 boneless skinless chicken breasts cooked and sliced into small pieces
2 cups grated Monterrey Jack cheese
1-2 teaspoons Tabasco sauce
1 teaspoon of chili powder
1 teaspoon cumin
1 cup sour cream
Directions:
Cook onion and garlic in a couple tablespoons of butter until soft, not brown. Set aside. Make a roux by melting the butter and whisking the 1/2 cup of flour in. Boil for 3 minutes stirring constantly. Add the onion and garlic to the roux.
Add the half and half and chicken broth. Simmer 3 minutes or until thick.
Pour mixture into a crockpot then add the white beans, chilies, chicken, cheese, Tabasco sauce, chili powder, and cumin.
Simmer 20 minutes. Right before serving add salt and pepper to taste and sour cream.
