Chili Willy

I am admittedly not a good cook, but this was stupid easy and it ended up being super super delicious. And just a note, I can't take any credit for this recipe, it was shared with me by my friend Molly. I actually cut it in half because I was just cooking for one. I got about six bowls out of it.

Ingredients:
two 16 oz cans of canned white beans
2 large onions, chopped
1 stick unsalted butter
1/4 c all-purpose flour
3/4 c chicken broth
2 cups half and half
1 tsp Tabasco
1 1/2 teaspoons chili powder
1 tsp ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
two 4 oz cans chopped mild green chilies, drained
5 boneless, skinless chicken breasts
2 c grated Monterey Jack
1/2 c sour cream

1. Heat a large skillet over moderately high heat and add butter and olive oil. Meanwhile, coat your chicken with salt, pepper and chili powder. Put them in the skillet and resist the urge to turn them over. Leave them for five minutes, or until nicely browned, then flip them. Leave them until browned and then flip them every few minutes until they are done.

2. Remove the chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers and set aside.

3. While waiting for chicken to cool, cook the onions in the same pan with 2 Tbs of butter until softened.

4. In a heavy pot, large enough to hold all the ingredients, melt remaining 6 Tbs of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes. Stir in the onion and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. (It will be nicely and obviously thick.) Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally for 20 minutes. Add sour cream. I also added chopped jalapenos until it was the spicy-ness I desired.  You can always add more chicken broth if the consistency is to thick.

Enjoy!