White Chicken Chili

1 large onion- chopped
2 medium cans white beans drained
1 cube of butter
1 large garlic clove- minced
3/4 c. chicken broth
1/4 c. flour
1 tsp. Tabasco sauce
2 c. milk
1 tsp. cumin
1 1/2 tsp chili powder
6 chicken breasts- boiled and shredded
2- 4oz. cans green chilies
1/2 c. sour cream
1 1/2 c. monterey jack cheese

Cook onions and garlic in 2 Tbsp. butter until soft. In a large pot melt remaining butter, then whisk in flour. Cook for 3 minutes then stir in onion and garlic mix. Gradually add chicken broth and milk. Keep whisking and bring to a boil. lower heat for 5 minutes or until thicken. Stir in beans and remaining ingredients and cook for 20 minutes. Stir in sour cream at the end.