1 large garlic clove, minced
1 stick butter
¼ c. flour
¾ c. chicken broth
2 c. milk
2 15-ounce cans white beans
1 tsp. Tabasco sauce
2 tsp. chili powder
2 tsp. cumin
2 4-ounce cans fire-roasted diced green chiles
4-5 chicken breasts, cooked & shredded
2 c. Monterey jack cheese, grated
Toppings: chopped cilantro, sour cream, Monterey jack cheese
Cook onions, garlic and 2 tbs. butter until softened but not browned.
In large pot, heat remaining butter and flour. Whisk together but do not brown.
Stir in onion/garlic mixture. Gradually stir in broth and milk. Bring to a boil, then simmer, stirring until thick and bubbling. Stir in remaining ingredients and simmer for 20 minutes, stirring occasionally. Add seasonings (Tabasco sauce, chili powder, salt, etc.) to taste.
