Melt butter and saute onion, garlic and jalapenos until the onions are translucent. Drain and rinse beans and add to sauteed mixture, cooking for 5 minutes. Add chili powder, cumin and flour, stirring 5 minutes. Add chicken stock, half and half, salt, cayenne, Worchestershire Sauce and salsa con queso, cooking until mixture is thickened and beans are soft. Add diced chicken.
Serve with sour cream, monterey jack shredded cheese and green onion on top, accompanied with tortilla chips.
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|Serving Size: 1 Serving (693g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 329 (34%)|
|Amt Per Serving||% DV|
|Total Fat 36.5g||49 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 163mg||50 %|
|Sodium 1690.5mg||58 %|
|Potassium 1951.6mg||51 %|
|Total Carbohydrate 108.1g||32 %|
|Dietary Fiber 35.4g||142 %|
|Sugars, other 72.7g|
|Protein 54.6g||78 %|
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Calories per serving: 959
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