Kicked-Up Chicken Chili

This chili is outstanding! I do warn you, it has a serious kick to it. If you want to cool it off a bit, cut down on the chili powder.


You can also let this thicken up and put it on tortillas! Yummy!

Makes: 6 servings
Prep time: 20 minutes
Cook time: 25 minutes
Printable Recipe

Ingredients:

• 1 stick butter, divided
• 2 lbs boneless chicken breasts cut into 1/2" cubes
• 1/4 cup all-purpose flour
• 1 large onion, choped
• 1/4 cup red pepper, diced
• 1/4 cup green pepper, diced
• 2 cups chicken stock
• 1 cup heavy cream
• 2 T chili powder
• 1 t ground coriander
• 1 t ground cumin
• 1 t cayenne pepper
• 1 T black pepper
• 1 T salt
• 2 (14 1/2 oz) cans cannellini beans, drained
• 2 (4 oz) cans green chiles, chopped
• 1/2 cup sour cream
• 1 1/2 cups fresh grated cheddar (recommend Tillamook)
• parsley for garnish

1. Melt half of the butter in a large Dutch oven over medium-high heat. Add chicken and brown until cooked. Remove chicken and set aside.

2. Add remaining butter to the Dutch oven and stir in flour, creating a roux.

3. Stir in the peppers and onion. Then deglaze the pan with the chicken stock and add in the heavy cream. Simmer for 5 minutes, or until thickened.

4. Add the chili powder, cumin, coriander, cayenne, pepper and salt.

5. Add the beans, green chiles, and the chicken and simmer until completely heated, about 8 minutes.

6. Mix in the sour cream, serve, and top with fresh grated cheese and chopped parsley.