1 Medium yellow or white onion, finely diced
2 lbs boneless skinless chicken breast
2 (14oz) cans white beans, drained
2 cups chicken broth
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon black pepper
2 teaspoon salt
2 (4oz) cans chopped green chiles
1/2 teaspoon tabasco sauce (optional)
1/2 cup butter
6 tablespoon all-purpose flour
2 cups milk
1/2 cup sour cream
1 lime, juiced
1/2 cup grated Monterey jack cheese (for serving)
Cilantro for serving

1. Combine onion, chicken, beans, broth chili powder, cumin, pepper, salt, green chiles and tabasco sauce in the slow cooker. Cover and cook on low for 4-6 hours or until chicken is very tender.

2. Remove the chicken from the slow cooker and place it on a cutting board. Let it rest.

3. Start melting butter in a large pan on the stove over medium heat. Once the butter is melted, whisk in flour, a tablespoon at a time. Add in the milk, about a half cup at a time, and whisk. The mixture will become thick and creamy. Add the mixture to the slow cooker and stir.

4. Shred the chicken and stir it back into the slow cooker.

5. Stir in sour cream and juice from lime. Season to taste( I added salt and pepper),

6. Place soup in bowls and top the grated cheese and cilantro.

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