Cooking Steps

• In a large Dutch oven or pot, melt butter over medium heat.
• Add flour and whisk well.
• Add diced onions, garlic, jalapenos, red pepper and stir for about a minute.
• While whisking, add milk in a steady stream.
• Add 1 cup of the broth while continuing to whisk until smooth.
• Add the dry seasonings. Mix well.
• Add strained beans and 2 more cups of broth.
• Add the shredded chicken.
• Bring to heavy simmer, reduce to medium-low heat, and allow to cook for about 20 minutes, stirring often to prevent burning on the bottom.
• Add the heavy cream and sour cream.
• Mix in 1 cup of the cheese. Set the remaining cup aside to top chili when serving.
• Add additional broth as desired to reach desired thickness.
• Salt as needed and serve hot with cheese.