4cans white beans, navy, great northern, or garbanzo, drained and rinsed
2-34 oz cans chopped green chilies
4boneless skinless chicken breasts cooked and sliced into small pieces
2cupsgrated Monterrey Jack cheese
1-2teaspoonsTabasco sauce
1-2teaspoonsof chili powder, depending how spicy you want it
1teaspooncumin
1cupsour cream, optional
Instructions
Cook onion and garlic in a couple tablespoons of butter until soft, not brown. Set aside. Make a roux by melting the butter and whisking the 1/2 cup of flour in. Boil for 3 minutes stirring constantly. Add the onion and garlic to the roux.
Add the half and half and chicken broth. Simmer 3 minutes or until thick.
Pour mixture into a crockpot then add the white beans, chilies, chicken, cheese, Tabasco sauce, chili powder, and cumin.
Cook 60 minutes in the slow cooker (or longer if needed). Right before serving add salt and pepper to taste and sour cream (optional). Garnish with cilantro.