White chili

1 can white beans (rinsed)
1 med onion, chopped
6 Tbs butter
1/4 C flour
2 C chicken broth
2 C half and half
1 1/2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp chipoltle powder
1/2 tsp white pepper
1/2 tsp salt
1 4oz can diced green chilis
4 chicken breasts cooked and shredded
1 1/2 C grated Monterey Jack cheese

In a heavy pot melt 2 Tbs butter and cook onion on Medium heat until softened. Add remaining 4 Tbs butter and whisk in the flour

Gradually add the broth, then half and half, simmer until thickened.

Add chicken, spices, chilis, simmer for 20 min over med heat, then add cheese.