White Chicken Chili

Ingredients
1/2 stick butter melted
1/4 C flour

3/4 C. chicken broth
2 C. half and half

1 1/2 tsp chili powder
1 tsp. cumin
1/2 tsp salt
1/2 tsp. pepper

2 small cans diced green chilies
3 cans great white northern or navy beans
1 C. diced cooked chicken

optional to top with
browned chopped onion
monterey jack cheese
sour cream



Directions
melt butter in bottom of pan. whisk in flour to create a bubbly rue.

Gradually add chicken broth and half & half simmer until thick. Whisk constantly or it will burn.

Stir in chili powder, cumin, salt, and pepper

Then Add
2 small cans Diced green chili beans
3 cans Great white northern or Navy beans
1 C. diced cooked chicken

Notes from the Chef:
"I'd fix it all in a pot on the stove on a med to med high heat... if you want, you can keep it warm in a crock pot... It really is a FAST soup! For me, start to finish was maybe a half hour... you can use canned chicken if you want as well... it really only takes as long to fix it as following the recipe in order... then you can let it sit and simmer as long as you want :)"

Number of Servings: 10