White Chicken Chili

1 onion, chopped
1 clove of garlic, minced
1/4 c. flour
3 tbs. butter
1 c. half and half

2 c. milk

2 c. of chicken broth
3 cans white beans (navy, great northern) drained and rinsed
2 (4 oz) cans chopped green chilies
2 boneless skinless chicken breasts cooked and sliced into small pieces
1 c. grated Monterrey Jack cheese
2 tsp. Tabasco sauce or El pato
1-2 tsp. of chili powder (depending how spicy you want it)
1 tsp. cumin
1 cup sour cream

Cook onion and garlic in olive oil. Make a roux by adding butter and whisking the 1/4 cup of flour in.

Add the liquid ingredients. Simmer 3 minutes or until thick.

Pour mixture into a crockpot or leave in your big pot then add the white beans, chilies, chicken, el pato sauce, chili powder, and cumin.

Simmer 20 minutes. Right before serving add salt and pepper to taste, cheese and sour cream. Garnish with cilantro.