Shredded chicken gets a burst of zesty flavor when it's combined with green chiles and hot jalapeño pepper sauce to make a fresh-tasting chili that's ready in under an hour.
Heat the butter in a 12-inch skillet over medium heat. Add the onion and garlic powder. Cook and stir until the onion is tender.
Stir the flour into the skillet. Cook and stir for 2 minutes. Gradually stir in the broth. Cook and stir until the mixture boils and thickens.
Stir the chicken, beans, chiles, cumin and hot pepper sauce in the skillet and heat to a boil. Reduce the heat to low. Cook for 20 minutes, stirring occasionally.
Line each of 6 serving bowls with the tortillas. Divide the chili among the bowls. Serve topped with cheese and cilantro, if desired.