White Chili with a kick,

(Paula Deen)
I thought this was a yummy super fast soup.
Serves 9

1 large onion, chopped
6 Tblsp. butter
2 Tblsp. flour
2 c. chicken broth
3/4 c. half-and-half
1 rotisserie chicken, cut up
2 cans (15 oz. each) white beans, rinsed and drained
1 can (11 oz.) white corn, drained
2 cans (4 oz. ea.) chopped green chilies
2 tsp. cumin
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. white pepper
1/4 to 1/2 tsp. hot pepper sauce
1-1/2 c. (6 oz.) shredded pepper Jack cheese
Salsa and chopped green onions, optional

In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir for 3 minutes or until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the chicken, beans, corn, chilies, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted.
Garnish each serving with salsa and green onions if desired.