White Bean Chicken Chili

2 15 oz cans Great Northern Beans (rinsed and drained)
1 large onion (chopped)
1/2 cup real butter
1/4 cup all purpose flour
2 cups chicken stock
2 cups half & half (or 1c milk and 1 c half & half)
1 teaspoon Tobasco
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
dash of cayenne pepper
2 4oz cans chopped green chilis and juice
1 whole rotisserie chicken shredded (white and dark meat)
8 oz Monterey Jack cheese (grated)

Drain and rinse beans. Saute onion in 2 TBSP butter over med heat until softened but not browned. In a heavy pot melt remaining butter over med-low heat. Wisk in flour. Turn to low and wisk constantly for 3 mins making sure it doesn't turn brown. Stir in broth, half & half, onion. Bring mixture to a boil over med. heat til thickened. If it is too think add more broth. I usually end up adding more. Stir in spices. Add beans, chilis, chicken, and cheese. Cook over med heat for about 10-15 mins or in a crock pot over low heat. Serve with sour cream and tortilla chips.