White Chicken Chili

We have a ward chili cook off every year and I wanted to make something different that the typical tomato based one. Although it didn't win it was one of the only pots to be completely empty and received rave reviews. Really tasty 

INGREDIENTS:

• 2 Tbsp butter
• 2 Tbsp all-purpose flour
• 3 cups chicken broth
• 1 cup half-and-half
• 1 rotisserie chicken, skin removed, meat pulled off bones and chopped
• 2 (15-oz) cans white kidney beans (canelli beans), rinsed and drained
• 1 (11-oz) can white corn, drained (I used frozen)
• 2 (4-oz) cans chopped green chilies, undrained
• 1/2 fresh onion minced)
• 1/4 tsp garlic powder
• 2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups shredded pepper jack cheese (or use colby jack)

INSTRUCTIONS:

1. In a Dutch oven melt butter and stir in flour. Cook for 2 minutes. Gradually whisk in chicken broth and half-and-half. Bring to a boil and cook for 2 minutes, until thickened.
2. Add remaining ingredients and cook for an additional 10 to 15 minutes, stirring occasionally.
3. Add additional spices as you taste. 

http://www.plainchicken.com/2016/11/the-ultimate-white-chicken-chili.html