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| 1/2 x ca. 450 g | Dried navy beans |
| 1 gross | Onion chopped |
| 1 | Stick unsalted butter |
| 1/4 Tasse | all-purpose flour |
| 3/4 Tasse | chicken broth |
| 2 Tasse | Half-and-half |
| 1 Teelöffel | tabasco sauce |
| 1 1/2 Teelöffel | chilli powder |
| 1 Teelöffel | ground cumin |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | white pepper |
| 2 Dose | (4 oz.) mild whole green chilies, drained and chopped |
| 5 | Boneless; skinless chicken breast halves, cut in 1/2" pieces |
| 1 1/2 Tasse | Grated Monterey jack cheese |
| 1/2 Tasse | sour cream |
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Soak beans in cold water overnight. Drain, pour into a pan and cover with 2 inches of cold water. Simmer beans until tender and drain.
Saute onions in 4 tablespoons of butter until soft.
In a separate heavy pan, melt remaining butter and whisk in flour. Cook whisking constantly, for 3 minutes, without browning. Stir in cooked onion and gradually add broth and half and half, whisking constantly. Bring to a boil and simmer 5 minutes.
Stir in tobasco, chili powder, cumin, salt and white pepper. Add beans, chilies, chicken, cheese and simmer, stirring for 20 minutes. Stir sour cream into chili before serving.
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