White Chicken Chili

Ingredients:

2 14 oz cans Navy/great northern/cannellini beans, drained
1 Large onion, diced

1/4 cup vermouth or dry white wine
1 Stick butter
1/4 cup flour
2 cups chicken broth
1 cup whole milk
1+ tsp chili powder
2 tsp ground cumin (best if freshly ground from seeds)
8 oz green chili's, diced (serrano or jalepeno, seeds removed)
1 lb cooked chicken breast, shredded (rotisserie, broiled or sauteed)
1 1/2 cup grated Monterrey jack cheese (or pepper jack for spicier dish, or extra sharp white cheddar for more bite)
1/4 cup sour cream

1/2 cup diced cilantro

Directions:
1. Saute onion until transparent in 2 T butter, add white wine

2. Add 6 T butter and flour to make a golden brown roux (about 3-5 min). Add spices during this time. (They might get somewhat stuck to the bottom, just scrape thoroughly when adding the broth.)
3. Gradually add the broth, and then the milk, stirring constantly to mix everything in.
4. Bring to almost a boil and simmer for 5 minutes.

5. Add chicken, beans, chillies, and cheese and lightly simmer on medium-low for 20 minutes
6. Remove from heat and stir in sour cream and cilantro. Serve.

Serves 5-6.