This version has been altered from the original recipe to have less fat. So yummy and a favorite.
1 lb dried small white beans OR 2 cans (1 lb each) beans
6-8 poblano chiles, fresh
4 Tablespoons olive oil (a portion of butter may be added for flavor)
2 onions, large and chopped
1/3 cup all purpose flour
4 cups chicken broth (low sodium)
3 cups milk product (you can mix whole milk, skim, half and half, etc)
4 cups shredded, cooked chicken
1 Tablespoon chile powder
1 teaspoon ground cumin
hot pepper sauce to taste
salt and pepper to taste
1 cup sour cream
Soak beans in water overnight if using dried. Drain. Add clean water enough to cover beans by 3 inches. Bring to a boil then simmer until done , about 1 hour. (Don’t add salt, it prevents the beans from softening during cooking)
Char chiles over gas flame or in broiler until blackened. Enclose in paper bag and let stand 10 minutes. Peel, seed and chop chiles, set aside.
Saute onions in oil until translucent (10-15 min).
Add flour and stir but don’t brown.
Add broth gradually while whisking.
Add half and half/milk. Let thicken while stirring to prevent burning.
Add bean, chiles, chicken, and seasonings. Simmer about 10 minutes.
Add sour cream.
For enhancement/garnishing add: white jack cheese, chopped fresh cilantro, green chile salsa.