White Chicken Chili

A really good twist on the old classic ... using canned beans and a rotisserie chicken. Quick, easy, and delicious!

2 (15 oz.) cans Great Northern Beans, rinsed and drained
1 large onion, chopped
1 stick unsalted butter
¼ cup all purpose flour
1 3/4 cups chicken broth (1 14 oz can)
2 cups half and half (or 1 cup milk and 1 cup half and half)
1 teaspoon Tabasco – or to taste
1 ½ teaspoons chili powder
1 teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
dash cayenne pepper
two 4-ounce cans mild fire roasted chopped green chilies with their juice
1 whole rotisserie chicken shredded – white and dark meat
6 ounces grated Monterey Jack Cheese – about 1 ½ cups
½ cup sour cream

Garnish – fresh cilantro sprigs

Directions:
Drain beans in a colander and rinse. Cook onion in 2 Tablespoons butter over medium heat until the onion is softened but not brown. In a heavy pot melt 6 Tablespoons butter over medium low heat and whisk in flour. Turn heat to LOW and whisk constantly for 3 minutes making sure it doesn’t turn brown. Stir in onion and add broth and half and half, whisking constantly.
Bring mixture to a boil over medium heat. The mixture should be thickened. If it is too thick add a little broth or water to thin it. Stir in Tabasco, chili powder, cumin, salt and pepper.
Add beans, chilies, chicken and cheese. Cook over medium low heat for about 10-15 minutes, stirring occasionally. Adjust salt and pepper to taste. Serve with sour cream on the side.