Chef Ted Polfelt shares a great recipe for a White Chicken Chile.
White Chicken Chile (for nachos)
1/2 c onion, diced
1/4 c red pepper, diced
1/4 c green pepper, diced
1 ea. Jalapeño diced
1 qt chicken stock
1 pint milk
1 can Navy beans
8 oz. chicken breast grilled or roasted
2 T Cumin
3 T Chile powder
Pinch cayenne
TT salt and pepper
4 oz. butter
4 oz. flour
Using butter sauté all peppers and onions until soft.
Add flour and stir creating your roux.
Add remaining ingredients and simmer for 30 minutes.