Speakin' of movin', here's a recipe that'll get your bowels movin'!! :)Andy's White Chicken Chili1/2# dried white (navy) beans1 large yellow onion, chopped3-4 cloves crushed garlic1 stick unsalted butter1/4 c. all-purpose flour3/4 c. chicken broth2 cups half-n-half1 T. Tabasco, more if you like it HOT!1.5 ts. chili powder1 ts. ground cumin1/2 ts. salt1 ts. fresh ground peppertwo 4 oz. cans green chilies, drained4-5 chicken breasts1.5 cups shredded Monterey Jack cheese1/4 cup chopped cilantro1/2 c. sour creamSoak beans in large kettle overnight, make sure water covers beans by at least 2 inches. Next day cook beans at a simmer until tender, 1 hour, 2 if you like them softer, then drain in colander.You can either bake, grill or pan fry the chicken. I'd recommend you marinate the breasts (adds so much more flavor) in a mixture of lemon juice, olive oil, garlic, and cumin for an hour in the 'fridge. I use my George Foreman to grill them until barely done (to keep it tender), then shred a breast or two, and chop the others into bite-size pieces. This can be done at any time as long as you refrigerate the chicken until ready to add at the very end.Meanwhile, cook onion and garlic in 2 T. butter in skillet over medium heat until soft. In a large 6-8 qt. heavy kettle (the final pot), melt remaining butter over medium-low heat and whisk in flour to make roux, whisking for about 3 or 4 minutes. Stir in onion mixture and gradually add broth and half-n-half. I also like to add about 1 c. white wine at this time, it can make a huge difference in taste. Whisk constantly and bring to boil. Let simmer for 10-15 minutes, stirring on occasion. Next add tabasco, chili powder, cumin, salt and pepper. Finally mix in softened beans, chicken, cilantro and cheese, cooking until warmed through. Garnish with cilantro and a dallop of sour cream.This chili actually tastes better the next day, so make it ahead of time and chill until ready to use. Since it makes quite a bit, you will probably have leftovers. Even better!! Soup can be frozen for a month and will still have quite the lovely taste when re-warmed. Buon Appetito!