Chicken and white bean chili

4 tablespoons (1⁄2 stick) butter;

2 cups chopped onion;

1 cup cored and diced poblano chile or other green chile;

1⁄4 cup instant flour or all-purpose flour;

2 cups chicken stock;

2 cups whole milk;

1 tablespoon green Tabasco sauce, or to taste;

1 tablespoon chili powder;

2 teaspoons ground cumin;

2 teaspoons dried marjoram or Mexican oregano;

3 cups home-cooked or canned white beans, drained and rinsed;

3 cups diced grilled chicken;

kosher salt and ground black pepper, to taste;

1 1⁄2 cups grated Monterey Jack, Pepper Jack, or Mexican blend cheese;

1 teaspoon cornstarch;

Sour cream and lime wedges, for garnish.

Heat the butter in a large, heavy pot over medium-high heat. Add the onion and chiles and a pinch of salt. Cook, stirring often, until softened, about 8 minutes. Sprinkle in the flour and cook, stirring, for 2 minutes. Whisk in the stock and milk. Cook, stirring slowly, until the mixture thickens slightly, about 5 minutes.
Stir in the Tabasco, chili powder, cumin, marjoram, beans, and chicken. Simmer, stirring occasionally, for 20 minutes. Season with salt and pepper. Toss together the cheese and cornstarch in a small bowl, add to the soup, and stir until melted. (If you plan to reheat leftovers more than once, omit the cornstarch and use the cheese as a garnish instead of melting it into the soup.) Serve warm, garnished with sour cream and lime.