White Chicken Chili

INGREDIENTS:

• 2 lbs. diced Boneless Skinless Chicken Breasts

• 1 medium white onion

• 1 can Bush’s white chili beans (16 oz.)

• ¼ cup butter or olive oil

• ¼ cup flour

• 3 cups chicken broth

• ¾ cups light evaporated milk

• 1 teaspoon tabasco/hot sauce (optional)

• 1 teaspoon ground cumin

• 1-1/2 teaspoons chili powder

• ½ teaspoon salt

• 2 – 4 oz. cans mild green chilies w/juice

• 6 oz. shredded Monterey Jack cheese

• ½ cup sour cream

Directions:

1. Melt butter and whisk flour in 6-8 quart heavy kettle
2. Cook slowly couple minutes stirring
3. Slowly add chicken broth and evaporated milk, stir continuously
4. Bring to boil, simmer 5 minutes or until thick
5. Add Tabasco, seasonings, beans, green chilies, onion, chicken and cheese
6. Cook over low heat, stir occasionally, about 20 minutes
7. Stir in sour cream

Makes 4-6 servings