1 large onion chopped
1 ½ tsp. Tabasco or other chili sauce
3 to 5 cloves garlic 1 tsp. cumin
1 cube butter
1 ½ tsp chili powder if desired
¼ c flour ½ tsp salt (I omitted)
2 Tbsp Red New Mexico
½ tsp white pepper
2 3oz cans diced green chilies
1 small can evaporated milk
3 chopped green onions
1-2 cans low sodium chicken
broth (lesser amount for thicker chili)
2 cans Great Northern Beans Grated Jack cheese
5 cooked chicken breast chopped
or a half rotisserie chicken skinned and chopped Tortilla Chips
NOTES: Use more then 5 cloves of garlic if they are small. The Red New Mexico Chili powder is sometimes under the Tampico brand. It is found in the Mexican food isle in a plastic bag, hanging on hooks. Start with 1 can of broth, add more later if you want it more soup like. You can add more chicken and beans to your liking. For a double batch, use 1 large can evaporated milk and double everything else. A double
batch fills the crock pot.
Cook onion and garlic in 2 Tbsp butter in skillet. In a 6-8 qt pot, melt remaining butter and whisk in flour and New Mexico chili powder. Cook roux for 3 minutes, stir in onion and garlic. Gradually add milk and broth. Bring to a boil, reduce heat and simmer until thick (about 5 minutes, stirring constantly).
Stir in Tabasco, cumin, chili powder, and salt and pepper. Add beans, green chili, green onions, and chicken. Stir occasionally on low heat for 15-20 minutes.
Add garnish of grated cheese, sour cream, chips on top of each individual serving, just before serving.