White Chicken Chili

2 cans white beans, drained and rinsed

1 onion chopped

½ c butter, divided

¼ c flour

1 c chicken broth

2 c Half and Half  (or 1 3/4 c milk)

1 tsp Tabasco or to taste

1 tsp chili powder

½ tsp cumin

½ tsp salt

1 – 4oz can chopped chilies

1 can corn, drained

1 lb chicken, cooked and in pieces

½ c sour cream

6 oz grated cheese

Cook onion in 2 TBL butter till soft.

In large pan, melt remaining 6 TBL butter over low heat and whisk in flour to make a roux.  Cook roux, whisking constantly for 3 minutes.  Stir in onion, gradually add broth, half and half, stirring constantly.  Bring mixture to a boil and simmer, stirring occasionally, 5 min till thick.

Add remaining ingredients except for sour cream.  Cook over low heat for 20 min.  Stir occasionally.  Take off heat and stir in sour cream.