Creamy Chicken Chile



2 Tablespoons butter

1 large onion, diced

1 clove garlic, crushed

1/4 Cup green chiles, chopped (you can buy the

canned ones and drain them well)



Saute' the onion, garlic and chiles in the butter, then add:

2 Cups chicken, cooked and cubed

2 Cups chicken stock

2 Cups cooked navy beans

1 teaspoon salt

1 to 2 teaspoons white pepper

1 Tablespoon chili powder



Bring this to a boil, then lower heat and add:

2 Cups 1/2 & 1/2

1/2 Cup sour cream

4 to 6 ounces Monterey Jack cheese

2 to 3 Tablespoons chopped fresh cilantro

2 to 3 Tablespoons cumin



Stir until the cheese melts, simmer, adjust the seasoning and thicken

with roux if desired.