White Bean Chicken Chili

3 cans white beans

2 cans chopped green chilies

½ stick butter

2 large onions

1/3 cup flour

3 cans chicken broth (Campbell’s size)

3 cups half and half

4 cups shredded chicken (or cubed) (4 chicken breasts)

1 T chili powder

1 T ground cumin

2 t salt

½ t pepper

1 ½ cups grated Monterey jack cheese

1 cup sour cream

Melt butter. Add onion, sauté until tender. Add flour, stir 5 minutes. Gradually add chicken broth and half and half. Simmer about 10 minutes until thick. Add all but cheese and sour cream. Simmer 20 minutes. Add cheese and sour cream just before serving (or serve as a side). Serves 10-12.

This was shared by my friend Kristin Peterson at our Ward linger longer this last week. It was sooooo good I had to ask for the recipe. Enjoy!