White Chicken Chili

From Cheryl Jackson

1/2 stick of butter
1/4 cup flour
1 1/2 C. chicken broth
2 C. half and half (nonfat)
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
2 4oz cans diced green chilies
4 cooked/shredded chicken breasts
3 cans Navy Beans(bush brand...it matters)
1 1/2 cups Monterrey jack cheese

Melt butter and whisk in flour. Gradually add the broth and half and half. Whisk constantly so it won't burn, simmer until thick. Then add in the chili powder, cumin, salt, and pepper. Then add chilies, chicken, navy beans and cheese. Serve with sour cream and tortilla chips.