Ingredients:

• 3 14-ounce cans of white beans, drained
• 1 small can of diced green chilies
• ¼ cup butter
• 1 large onion, chopped
• ¼ cup all-purpose flour
• 4 ½ cups chicken broth or stock
• 1 cup half and half
• 1 cup whole milk
• 4 cups chopped cooked chicken
• 1 tablespoon chili powder
• 1 teaspoon ancho chili powder
• 1 tablespoon hot pepper sauce (Depending on how hot you like it Mad Dog 357 Pure Ghost Pepper Sauce or Mad Cat Hot Sauce are good choices)
• 1 tablespoon ground cumin
• ½ to 1 teaspoon salt (or to taste)
• ½ teaspoon white pepper
• 1 ½ cups grated Monterey Jack cheese for a less spicy version, or use Monterey Pepper Jack for more spice
• 1 cup sour cream
• Chopped fresh cilantro for garnish (optional)

Directions:

1. Drain the beans and set aside.
2. Melt the butter in a heavy large pot over medium heat.
3. Add onions and sauté until tender, about 15 minutes.
4. Add flour, chili powder, cumin, salt and white pepper and cook for about 4 or 5 minutes, stirring often.
5. Gradually whisk in the chicken broth, half and half and milk.
6. Bring to a boil, reduce to a gentle simmer for about 10 to 15 minutes.
7. Add white beans, Mad Dog 357 Pure Ghost Pepper Sauce or Mad Cat Hot Sauce, chilies, chicken and cheese.
8. Once the cheese has melted add the sour cream.
9. Let simmer for about 10 minutes and ladle soup into bowl, garnish with cilantro.

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