Chicken and White Bean Chili
- Heat the butter in a large heavy pot over medium high heat. Add the onion and chiles and a pinch of salt. Cook, stirring often, until softened, about 8 minutes. Sprinkle in the flour and cook, stirring, for 2 minutes. Whisk in the stock and milk. Cook, stirring slowly, until the mixture thickens slightly, about 5 minutes.
- Stir in the Tabasco, chili powder, cumin, oregano, beans, and chicken. Simmer, stirring occasionally, for 20 minutes. Season with salt and pepper. toss together the cheese and cornstarch in a small bowl, add to the soup, and stir to melt.
- Serve with sour cream and lime wedges.