Ingredients

1 cup dried navy beans, picked over and rinsed 8 tablespoons (1 stick) unsalted butter 1 large onion, chopped 1/4 cup all-purpose flour 3/4 cup chicken broth 2 cups half-and-half 1 teaspoon Tabasco sauce, or to taste 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon salt, or to taste 1/2 teaspoon freshly ground white pepper, or to taste 2 4-ounce cans peeled whole green chiles, drained and chopped 5 boneless, skinless chicken breast halves, cooked and cut into 1/2-inch pieces 1 1/2 cups shredded Monterey jack cheese 1/2 cup sour cream Fresh cilantro and salsa for garnish

Description

In A Medium Pot, Soak The Beans Overnight In Enough Cold Water To Cover The Beans By 2 Inches. Drain The Beans In A Colander And Return To The Pot With Fresh Cold Water, Covering The Beans By 2 Inches. Cook The Beans At A Bare Simmer On Very Low Heat Unti

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