Ingredients
1 large onion, chopped6 tablespoons butter, cubed2 tablespoons all-purpose flour2 cups chicken broth3/4 cup half-and-half cream1 rotisserie chicken, cut into bite-sized pieces2 cans (15 ounces each) cannellini beans, rinsed and drained1 can (11 ounces) white corn, drained2 cans (4 ounces each) chopped green chiles2 teaspoons ground cumin1 teaspoon chili powder1/2 teaspoon salt1/2 teaspoon white pepper1/2 teaspoon hot pepper sauce1-1/2 cups shredded pepper jack cheeseOptional: Salsa and chopped green onions
Preparation
In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir until golden brown, about 3 minutes. Gradually add broth and cream. Bring to a boil; cook and stir until thickened, about 2 minutes.
Add the chicken, beans, corn, chiles, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted.
If desired, garnish each serving with salsa and green onions.
