Gourmet White Chicken Chili - cooking recipe

Ingredients

2 (15 ounce) cans cannellini beans
1 large onion, chopped
1/2 cup butter, unsalted
1/4 cup all-purpose flour
3/4 cup chicken broth
2 cups half-and-half
1 teaspoon Tabasco sauce (to taste)
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt (to taste)
1/2 teaspoon white pepper (to taste)
4 ounces of whole mild green chilies, drained and chopped
5 boneless chicken breasts, cooked and cut into 1/2 inch pieces (about 2 lbs)
1 1/2 cups monterey jack cheese (about 6 ounces)
1/2 cup sour cream
coriander, to garnish chili
salsa, to serve

Preparation

Drain beans in a colander and rinse well.
In a skillet cook onion in 2 tablespoons of butter over moderate heat until softened.
In a 6-8 quart heavy kettle melt remaining 6 tablespoons of butter over moderate low heat and whisk in flour. Cool roux, whisking constantly, 3 minutes. STir in onion and gradually add broth and half and half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in tabasco sauce, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and Garnish chili with coriander and serve with salsa.