White Chicken Chili

by Kristin Riedel

1/2 pound navy beans
1 stick butter
3/4 cup chicken broth
1 tsp tabasco
1 tsp cumin
1/2 tsp white pepper
2 pounds cooked, cubed chicken
1 1/2 c Monterey Jack cheese
1/2 c sour cream
1 large onion
1/4 c flour
2 c half and half (or milk)
1 1/2 tsp chili powder
1/2 tsp salt
1 can chopped green chilies

• Soak beans overnight. Drain. Boil beans for about 1 hour then drain.
• In a skillet cook onion in 2 TBS butter until soft.
• In large kettle melt remaining butter and whisk in flour. Stirring constantly-3 min.
• Stir in onion and gradually add broth and half and half. Whisking constantly for 5 min. or until thickened.
• Stir in tabasco, chili powder, cumin, salt, and white pepper.
• Add beans, chilies, chicken and cheese. Cook over low heat about 20 min. Stirring occasionally.
• Stir in sour cream right before serving.