Saute diced onions in olive oil for about 5 minutes, or until translucent in color. Add minced garlic, be careful not to burn, you may need to remove from heat to avoid burning the garlic.
Add butter and flour, whisk together to make a roux and then add chicken broth, stirring constantly. Bring temperature to a boil.
Add chicken, beans, green chiles and seasonings to mixture. Lower heat to a simmer for 15-20 minutes, stirring occasionally to prevent chili from sticking to bottom of pot.
Stir in about 6oz of the cheese (the rest of the cheese can be used for topping individual bowls) and the heavy whipping cream, stir until incorporated.
Serve chili warm in individual bowls, add extra shredded cheese as desired. Serve with tortilla chips or cornbread.
