2 lbs. boneless, skinless chicken breasts, cooked and chopped
1/2 c. Monterrey Jack cheese, grated
2 tsp. hot sauce, optional
In a large pot, melt 2-3 tablespoons of butter over moderate heat. Add onion rings and cook (turning occasionally) until soft and golden. Remove onions and set aside, leaving melted butter in pot.
Creating the roux: Add remaining butter melt over low heat, and whisk in flour. Cook the roux mixture, whisking constantly until light brown/golden color.
Stir in the onions and gradually add the beer, half-and-half and ¾ cup of the broth. Allow the liquids to absorb into roux before adding more. Continue to whisk constantly. Bring mixture to a gentle boil, then reduce to a simmer, stirring occasionally (about 5 minutes or until thickened).
Stir in chili powder, salt, black pepper and hot sauce, if desired.
Add beans, peppers, chicken and Monterey Jack cheese, and cook mixture over moderately low heat, stirring occasionally for approx. 20 minutes. Add more broth as needed to reach desired consistency (slightly thick).
Top generously with avocado slices to enhance flavor, texture and visual appeal.
If desired, crumble pita chips on top to add crunch and additional flavor.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!