Ingredients:
2 Tbsp butter
2 Tbsp all-purpose flour
3½ 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, rinsed and drained
3 fresh jalapeños, seeds removed and diced
2 Tbsp dried minced onion flakes
¼ tsp garlic powder
2 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
1 (8-oz) block cream cheese
Instructions:
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.
Add remaining ingredients and cook for an additional 10 to 15 minutes, stirring occasionally.
Garnish with additional bacon, jalapeños and pepper jack cheese, if desired.
