*  Exported from  MasterCook  *

                           White Chicken Chili

Recipe By     : Cincinnati Enquirer
Serving Size  : 1    Preparation Time :0:00
Categories    : All Newly Typed Not Shared       Poultry
                Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  lb            Dried navy beans
   1      lg            Onion -- chopped
     1/2  c             Unsalted butter
     1/4  c             All purpose flour
     3/4  c             Chicken broth
   2      c             Half and half
   1      ts            Tabasco sauce
   1 1/2  ts            Chili powder
   1      ts            Ground cumin
     1/2  ts            Salt
     1/2  ts            White pepper
   2      cn            Mild whole green chilies (4 oz) --
                        - drained and chopped
   5                    Boneless, skinless chicken breast
                        - halves -- cut in 1/2" pieces
   1 1/2  c             Monterey jack cheese -- grated
     1/2  c             Sour cream

Soak beans in cold water overnight.  Drain, pour into a pan and cover
with 2 inches of cold water.  Simmer beans until tender and drain. 

Saute onions in 4 tb butter until soft.

In a separate heavy pan, melt remaining butter and whisk in flour.
Cook whisking constantly, for 3 minutes, without browning.  Stir in
cooked onion and gradually add broth and half and half, whisking
constantly.  Bring to a boil and simmer 5 minutes.

Stir in tabasco, chili powder, cumin, salt and white pepper.  Add
beans, chilies, chicken, cheese and simmer, stirring for 20 minutes.
Stir sour cream into chili before serving.

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