Ingredients
2 lbs boneless skinless chicken breasts
3 C chicken broth, divided
1 large onion, chopped
1 stick butter
1/4 C flour
3 C half and half
1 tsp Tabasco or to taste
1 T chili powder
1/2 T cumin
1/2 T kosher salt
1/4 tsp white pepper
8 oz canned mild green chilies, chopped
2 cans navy beans or any white bean-drained, but not rinsed
1 1/2 C grated monterey Jack (6oz)
Preparation
Bring chicken and broth to a boil in covered pan. Turn to low and simmer until fully coooked, about 10-12 minutes. Remove and coo for 10 min before shredding into bite size pieces. Heat remaining 2 C broth and 3 C half and half until hot. In a 6-8 qt saucepan, cook onion in 2 T butter over moderately low heat until softened. Remove from pot. Melt remaining butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 min. Stir in onion and gradually added heated broth mixture, whisking constantly. Brint to a boil and simmer stirring occasionally 5 min or until thickened. Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies and chicken. It too thick, add mor broth and 1/2 n 1/2. Add cheese and cook chili over low heat, stirring occasionally, 20 min. Add more spices to taste. Serve with extra cheese and sour cream.
