Heat the butter in a 12-inch skillet over medium heat. Add the onion and garlic powder. Cook and stir until the onion is tender.
Stir the flour into the skillet. Cook and stir for 2 minutes. Gradually stir in the broth. Cook and stir until the mixture boils and thickens.
Stir in the chicken, beans, chilies, cumin and hot sauce. Heat to a boil. Reduce the heat to low. Cook for 20 minutes, stirring occasionally.
Line each of 6 serving bowls with the tortillas. Divide the chili among the bowls. Serve topped with cheese and cilantro, if desired.
This recipe has been added to the following public cookbooks:
billys notable cooking,
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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