Ingredients
1 large onion, chopped
1 stick unsalted butter, separated
1/4 C. all-purpose flour
3/4 C. chicken broth
2 cups half-and-half
1 1/2 C. grated Monterey Jack
1 t. Tabasco
1 1/2 t. chili powder
1 t. ground cumin
1/2 t. salt
1/2 t. white pepper
1 can white beans
5 Chicken Breasts, cooked and cubed
1/2 C, sour cream
fresh cilantro
Preparation
In a 6- to 8-quart heavy kettle cook onion in 2 tablespoons butter over moderate heat until softened. Melt remaining 6 tablespoons butter over moderately low heat and whisk in flour. Whisk constantly for 3 minutes. Gradually add broth and half-and-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add beans, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Garnish chili with cilantro and sour cream.
