I fell in love with white chicken chili a few years ago. I found a recipe that I liked and I have tweaked it over the years. After working on the right blend of spices and using the best ingredients, it's perfect. Top it with some grated pepper-jack cheese and it is a great chili. It is great at home and at the my firehouse. I've entered two chili cook-offs and have won both times with this recipe. There are never any leftovers.
I will cook the chicken first. I like to boil the chicken breasts, so they are easy to cut up and will stay in small chunks and not fall apart or become stringy. After it boils for 30 minutes or until done, set aside to cool so you can cut them up for the chili.
Dice up the onion. Melt 2 tablespoons of the butter in a skillet over medium heat. Place all of the onion into the skillet and cook them until soft.
In another larger pot (large enough for the remaining ingredients), melt the remaining butter over low-medium heat. After the butter is melted, slowly add the 1/4 cup of flour. Be ready to whisk immediately, continue to whisk for 1-2 minutes. This will make a nice roux for the chili. You can now add onion and the chicken broth, continue stir to blend ingredients. Next add the half and half and bring the ingredients to a boil, after it starts to boil turn down the heat and simmer for 5 minutes. Be careful not to burn it.
After the 5 minute simmer, you can add your cumin, chili powder, salt, pepper, and tabasco. Stir well the avoid spices from clumping up. Now you can add the beans (I drain mine, but it is up to you), diced chiles or jalapenos, and the cut up chicken breasts. After it is stirred in, I add 1 and 1/2 cups of grated pepper jack cheese and stir well.
Cook it on low for 20 minutes and it will be ready to eat, you can also add it crock pot (cook on low) if you are preparing ahead of time and eat whenever you are ready. You can top off each bowl with the remaining grated pepper jack cheese.