White Chicken Chili

It's sleeting outside right now. The first snow of the season is on the way. It's a good day to stay inside and cook. One thing I am making today is White Chicken Chili. I already have a crockpot of beans that will be perfect to add to my chili. .

 

White Chicken Chili

1 lg onion, chopped
½ c butter, divided                     

¼ c flour
1-2 c Chicken broth           
 2 c half and half
1 tsp Tabasco or to taste  
1 tsp chili powder
½ tsp cumin                                           
 ½ tsp salt
1 4oz can chopped chilies
2 cans white beans, drained and rinsed
2 lbs chicken, cooked and cut into ½” chunks                                      

sour cream
6 oz Monterey Jack cheese, grated

Cook onion in 2 Tbsp butter till soft.  In large pan, melt remaining 6 Tbsp butter over low heat and whisk in flour to make a roux. Cook roux, whisking constantly for 3 minutes. Stir in onion. Gradually add broth and Half and Half, stirring constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 min till thick.

Add remaining ingredients except for sour cream. Cook over moderate low heat for 20 minutes. Stir occasionally. Take off heat and stir in a dollop of sour cream. Serve with salsa and garnish with cilantro if desired.