Chop half of a large onion.
Drain one can of Goya white beans then rinse cold water through strainer.
Put them in a bowl & mash them.
Cook chopped onions in skillet with 2 tablespoons of butter until soft.
Melt 6 tablespoons of butter in a pot.
Create a roux by wisking in 1/4 cup of flour until thick. Then add onions.
Slowly stir in a little more than a cup of chicken broth.
And two cups of milk or half and half.
And 1 1/4 cups of shredded Monterey Jack cheese.
Add the mashed beans to the sauce.
Season to taste with Old Bay seasoning, black pepper, lemon pepper, and a clove of garlic.
Transfer the sauce to a slow cooker, if desired.
Fry your desired amount of ground CHICKEN with desired spices. I used powdered chicken bouillon & more Old Bay (sry I'm from Baltimore :-)
Drain a second can of Goya white beans, soak them in cold water, and cook them in a pot until boiling.
Add the beans to the slow cooker.
Add the fully cooked meat to the slow cooker.
Add all the other cheeses, in your desired quantities.
Season to taste
Add chips and enjoy.