White Chicken Chili

By Ann Bishop adapted a bit by moi

1 large onion - finely chopped
½ cup butter or margarine
¼ cup flour
1 sm. can chopped green chilies
  (I used my own I had made and frozen)
2 cups chicken broth (or 2 cups water & 3 chicken bouillon cubes)
2 cups milk
3 cloves garlic, minced
1 tsp. Tobasco (optional, I usually do not use this)
1 tsp chili powder
1 tsp ground cumin
White pepper & Salt for taste
3 or 4 15oz. cans Great Northern Beans
2 boneless skinless chicken breast and 5 chicken thighs cooked and shredded or cubed
1 whole, dried chipotle chili, stem and seeds removed, or ½ teas. ground chipotle pepper
2 cups grated Monterey jack cheese
½ cup sour cream (garnish)

In a skillet, cook onion in 2 Tbsps. of butter over medium heat until softened. In a large 3-4 qt. saucepan melt remaining butter (6 Tbsp.) over low heat and whisk in flour. Cook roux, whisking constantly, approx. 3 minutes. Add onions and green chilies. Gradually add chicken broth and milk while whisking mixture. Bring this to a boil and simmer, stirring occasionally, 5 minutes or until thickened.

Stir in garlic, chili powder, cumin, and white pepper. Add beans, chicken and dried chipotle chili. (I use a whole chipotle chili and let it simmer in the soup 10 to 20 minutes, then remove. The longer it simmers the stronger flavor.) Cook soup over medium to low heat approximately 20 minutes, stirring occasionally. Stir in 1 cup of cheese until melted. Serve soup garnished with remaining cheese and sour cream.