Chicken Mixture
- 2 tablespoons butter
- 1 bunch green onions, chopped
- 1 clove garlic, minced
- 2–4 fresh jalapeño peppers, seeded and chopped
(Use kitchen-safe gloves when handling peppers.) - 1/2 teaspoon salt
- 1/2 teaspoon dried sage
- 1/2 teaspoon ground cumin
- 2 chicken breasts, boneless and skinless, cut into pieces
(about 1 1/2 pounds total)
Sauce
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup half-and-half
- 2 cups chicken broth
- 1 (1.5-pound) jar or can Great Northern beans, rinsed thoroughly
- Cayenne pepper, optional
- White pepper, optional
For Serving
- Monterey Jack cheese or cheddar cheese, shredded
- Tortilla chips
Melt 2 tablespoons butter in a 5-quart pot over medium heat. Add the green onions, garlic, jalapeños, salt, sage, and cumin, cooking until fragrant and softened. Add the chicken pieces and cook just until the chicken is cooked through, being careful not to overcook. Remove the chicken mixture from the pot and set aside.
In the same pot, melt the remaining 3 tablespoons butter. Once bubbling, whisk in the flour and cook briefly while slowly adding the half-and-half. Continue whisking until the mixture is smooth and slightly thickened. Gradually stir in the chicken broth until fully combined. Add the beans and return the chicken mixture to the pot. Simmer for 30 minutes. If desired, season with a few shakes of cayenne pepper and white pepper to taste.
Serve hot, topped with shredded Monterey Jack or cheddar cheese and accompanied by tortilla chips.
