White Chicken Chili

16 oz canned white beans
2 large onions - chopped
1 stick unsalted butter
1/4 c all-purpose flour
3/4 c chicken broth
2 cps 1/2 & 1/2
2 tsp ground red cayenne pepper
2 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
2 4-oz cans whole mild green chili's drained & chopped
5 boneless skinless chicken breast (2.5 lb bag frozen)
ex butter & oil to cook chicken
1 1/2 cp grated Monterey Jack
1/2 cp sour cream

Serve with chili garnishes (cilantro, cheese, jalapenos, etc) Tortilla strips are also good topping.

1.Heat large skillet over mod high heat & put in butter & oil. Coat chicken w/salt, pepper & chili powder. Cook chicken til done. (can also bake)
2. Remove and cool.
3. Cook onion in same pan while chicken cools (in 2 TBS butter
4. In heavy large pot-melt remaining 6 TSB butter over mod low heat & whisk in flour. Cook roux, whisking constantly for 3 minutes. Stir in onion and gradually add broth and half & half whisking whole time. Bring mixture to boil & simmer stirring occasionally, 5 minutes or til thickened. Stir in red pepper, chili powder, cumin, salt & pepper. Add beans, chilis, chicken and cheese. Cook over mod low heat stirring occasionally for 20 minutes. Add sour cream. May be served immediately (though tastes awesome next day)

Serving Size: 12 one cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user BOWKAY.