White Chicken Chili

2 medium cans white navy beans or small beans, rinsed and drained
1 large onion, chopped
1 large clove garlic, minced
1 cube butter
1/4 c flour
3/4 c chicken broth
2 c half and half (or any kind of milk to make it lighter)
tabasco to taste (i used red pepper flakes)
1 1/2 tsp chili powder
1 tsp cumin
salt and white pepper to taste
2 roasted pasilla chiles, seeded and minced (or 2 4-oz cans of diced green chiles - not as good)
4-6 chicken breasts, lightly poached, cooled and cut into 1/2 inch pieces
1 1/2 c grated monterey jack cheese

In skillet, cook onions and garlic in 2 T butter until softened, NOT browned. put aside. In large dutch oven melt remaining butter over low heat and whisk in flour. Cook roux, whisking, for 3 min - do not brown - stir in onion and garlic mixture and gradually add broth and half and half, still whisking. bring mixture to boil and then simmer, stirring, 5 min until thickened. stir in drained beans and remaining ingredients and cook, stirring, over medium heat for 20 min.

serve with sour cream, cilantro, grated cheese, salsa, whatever - but the sour cream is most important - makes it 10x better.

yum!