Chicken and White Bean Chili

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• Ready In: 45 mins
• Serves: 6

Ingredients

• 4  tablespoons butter
• 2  cups  chopped onions
• 1  cup  diced poblano chile, seeded and deribbed
• 1⁄4 cup flour
• 2  cups  chicken stock
• 2  cups  whole milk
• 1  tablespoon Tabasco jalapeno sauce
• 1  tablespoon chili powder
• 2  teaspoons ground cumin
• 2  teaspoons dried Mexican oregano
• 3  cups  cooked white beans, drained and rinsed
• 3  cups  diced  cooked chicken
•  kosher  salt and black pepper
• 1 1⁄2 cups  grated monterey jack cheese
• 1  teaspoon cornstarch
•  sour cream
•  lime wedge

Directions

1. 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.
2. 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.
3. Serve with sour cream and lime wedges.