White Chili

My friend Claire made this the other day for our ward linger longer and it was sooooo good. We made it again yesterday, just threw it in the crock pot.

3 cans of White Northern Beans

1 small can of fire roasted green chilies

1 stick butter

2 large onions, chopped

½ cup flour

4 cups low sodium chicken broth ( can add a little more broth to stretch)

3 cups half and half

4 cups shredded cooked chicken (I use one rotisserie chicken)

1 TBSP chili powder

1 TBSP ground cumin

1 TBSP Hot Pepper Sauce

2 teaspoons Salt

½ teaspoon white pepper

Garnishes:

Shredded Monterrey Jack Cheese (6oz)

Sour Cream

Fresh Cilantro

Melt butter in a heavy large stock pot over medium heat. Add onions and sauté until tender. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add drained and rinsed white beans, roasted chilies, chicken and seasonings above. Chili is better made one day or several hours ahead.