Chicken and White Bean Chili
1lb of dried small white beans
8 anaheim chiles(cubanelle is good also)1lb
1/4 cup butter
2 chopped large onions
1/3 cup of all purpose flour
4 cups chicken broth (low salt)
3 cups 1/2 and 1/2
4 cups shredded cooked chicken
1T of chili powder
1 T hot pepper sauce
1 T ground cumin
2 t. salt
1/2 t. of white pepper
garnishes:
1 1/2 cups of monterrey jack cheese
1 cup sour cream
chopped cilantro
tomatillo or green chile salsa

~Put beans in pot and cover with cold water. Let stand overnight. Char chilis over gas flame or broiler. Blacken all sides. Put in paper bag for 10 minutes. Peel, seed and chop chilis.
~Drain beans and return to pot. Add cold water and cover by 3". Simmer for 1 hour until beans are tender. Drain well. Set aside.
~Melt butter in large heavy pot over medium heat. Add onions and saute until tender. Add flour and stir 5min. Do not brown.
~Gradually whisk in 1/2 and 1/2 and broth. Simmer until thickened, 10 min. Add beans, chilis, chicken and next five ingredients. Simmer for 20 minutes.
~Add cheese and sour cream to chili and stir until cheese melts. Garnish with cilantro and salsa.

Notes: I have used the cheese and the sour cream as a garnish and it has been delish. I think it is rich enough...also easier to reheat if you don't add cheese and sour cream.
I also serve with large mouth fritos.
This is my friend Sims' recipe. I am not sure of its origins but it is GOOD!