In a large saucepan, heat the butter over medium-high heat. Sauté the garlic, onions, jalapeños and rosemary until tender.
Add the flour, stir constantly for 2 minutes.
Slowly stir in the reserved broth and remaining wine.
Add the beans, bring to a boil. Reduce heat and simmer for 20 minutes.
Add the chicken and cook for 10 minutes until the broth thickens. Season with the remaining salt and pepper.
Garnish with a dollop of sour cream and sliced jalapeños.