White Chicken Chili (Rotisserie Chicken leftovers)

 

• -1 large onion
• -½ cup butter, divided
• -¼ cup all-purpose flour
• -2 cups chicken broth
• -1½ cups milk
• -½ cup heavy whipping cream
• -Tabasco sauce or other hot sauce, to taste
• -½ teaspoon chili powder, or more if you prefer
• -1 teaspoon ground cumin
• -½ teaspoon pepper
• -15 ounces Great Northern beans
• -7 ounces diced green chiles
• -2 cups cooked chicken
• -1½ cups shredded Monterey Jack cheese
• -¼ cup sour cream

•  Chop large onion.
• Chop or shred 2 cups cooked chicken.
• Sauté onion in 2 tablespoons butter in a soup pot or Dutch oven until softened.
• Add the remaining butter to the pot and heat over moderately low heat until melted.
• Stir in ¼ cup all-purpose flour. Cook the onions in the roux, stirring frequently, for two minutes.
• Gradually add ¾ cup chicken broth, 1½ cups milk, and ½ cup heavy whipping cream, stirring gently. Bring mixture to a boil; simmer, stirring occasionally until thickened.
• Stir in Tabasco sauce or other hot sauce to taste, ½ teaspoon chili powder, 1 teaspoon ground cumin, and ½ teaspoon pepper.
• Drain 15 ounces Great Northern beans and 7 ounces diced green chiles.
• Add beans, green chiles, chicken, and 1½ cups shredded Monterey Jack cheese. Cook over moderately low heat, stirring occasionally, for 15 minutes.
• Add remaining broth as needed until desired consistency is reached.
• Mix in ¼ cup sour cream immediately before serving.
• Serve with your choice of tortilla chips, cilantro, shredded cheese, jalapeños, tomatoes, and/or green onions as garnishes