White Chicken Chili

White Chicken Chili 2 cans Navy Beans 1 onion 2 tbs flour 3/4 c chicken broth 1 tsp Tabasco (optional) 2 c milk 1 1/2 tsp chili powder 1 tsp cumin 1/2 tsp salt 1/2 tsp white pepper 2 4 oz cans green chilies (optional) 4 boneless skinless chicken breast halves (~ 1-2 lbs) cooked and cut into pieces or chopped in food processor OR I use 2 large cans of canned chicken 1 1/2 c grated Monterrey Jack cheese 1/2 c sour cream (optional) In skillet sauté onion in 2 tbs butter until soft. Whisk in flour and stir continuously, gradually add chicken broth and milk, continue to stir. Bring mixture to a boil and simmer, stir occasionally for the next 4-5 minutes until thickened. Stir in Tobasco, chili powder, cumin, salt, and pepper. Add beans, chilies, chicken, and Monterrey Jack and cook mixture over moderate to low heat for 15 minutes. Stir in sour cream if desired. My husband likes salsa with his.