1 large onion, diced
1 large garlic clove, minced
1 cube butter (I use less)
¼ cup flour
¾ cup chicken broth
2 cups milk or half-and-half (I use skim milk)
2 cans great northern beans, drained
1 teaspoon Tabasco (I use about ¼ tsp)
1 ½ tsp chili powder (I use about 1 tsp)
1 tsp cumin
Salt and Pepper to taste
2 (4 oz) cans green chilies
3 boneless skinless chicken breasts, diced and cooled
1 ½ cups Monterey Jack cheese
½ cup sour cream
1. Cook the onions and garlic in 2 TBS of butter until softened but not browned. In a large pot melt the remaining butter and whisk in the flour. Cook whisking for about 3 minutes. DO NOT BROWN.
2. Stir in the onions, garlic and gradually add the broth and milk, still whisking. Bring to a boil and then to a simmer, stirring 5 minutes or until thickened.
3. Stir in the drained beans and all remaining ingredients except the cheese and sour cream. Cook stirring over medium heat for about 20 minutes. Serve with cheese and sour cream as a topping.