1. In a skillet cook the onion and garlic in 2-3 tablespoons butter until softened (about 4 minutes). 2. To make the roux: in a heavy-bottomed pot melt 6 tablespoons butter over medium heat and whisk in the flour, cook whisking for 3 minutes. 3. Stir in the onion/garlic mixture and carefully whisk in the half and half cream, whisking constantly; bring to a simmer, whisking until the mixture has thickened; simmer for 5 minutes (you must whisk constantly while adding in the cream or you will have lumps!). 4. Stir in Tabasco, chili powder, cumin, salt and pepper; mix to combine. 5. Add in beans, chilies, corn, chopped cooked chicken and Monterey Jack cheese; cook the mixture over medium-low heat (about 20 minutes. 6. Remove from heat and stir in the sour cream. 7. Transfer to serving bowls dollup with sour cream and drizzle with salsa if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
