White Chicken Chili

1/2 stick butter
1/4 cup flour
3/4 cup chicken broth
2 cups half and half
1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 tsp pepper
2 4 oz cans of green chilies
3 cans navy beans
1 1/2 cups shredded Monterrey Jack cheese
4 cooked and shredded chicken breasts
Sour cream and cilantro for garnish.

Melt butter in soup pot and whisk in flour let cook for 1 min. Whisk in chicken broth and half and half. Whisk continually to prevent burning. Simmer until thick. When thick add chili powder, salt and pepper and cumin. Stir until combined. Add chilies, beans, cheese and chicken. Simmer for 15 minutes or longer until warmed through. Serve with dollop of sour cream and  fresh cilantro on top.