White Chicken Chili

1 large onion, chopped

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.