Ingredients
- 1 stick butter, divided
- 2 pounds boneless, skinless chicken breasts, cubed into 1/2-inch pieces
- 1/4 cup all-purpose flour
- 1 large onion, chopped
- 1/4 cup red pepper, diced
- 1/4 cup green pepper, diced
- 2 cups chicken stock
- 1 cup heavy cream
- 2 tablespoons chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon cracked black pepper
- 1 tablespoon kosher salt
- 2 (14.5-ounce) cans cannellini beans, drained
- 2 (4-ounce) cans mild green chiles
- 1/2 cup sour cream
- 1 1/2 cups grated Cheddar, for garnish
- 3 tablespoons chopped parsley leaves, for garnish
Directions
In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside.
Using the same Dutch oven, stir in the flour. This will create a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannellini beans, chiles and the chicken and simmer for another 6 to 8 minutes. At the very end, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.
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By bb_83838383
Boulder, CO
on March 11, 2013
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So amazing!!! Followed recipe exactly and the flavors were perfect. Next time I might try using shredded chicken instead.
By 1BusyBev
Hurst, TX
on February 16, 2013
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It's addicting and filling. I used left over chicken (frozen split chicken breast straight into the oven coated with crushed rosemary and thyme, garlic powder, EVOO, white pepper, and salt that I had the night before and cubed into it towards the end. Used leftover pan juices from the chicken (yum with a touch of butter - instead of all butter. Then, I sauteed the onions and pepper for a minute before adding the flour because I prefer somewhat softened instead of raw for what I was expecting. Had a red bell pepper on hand, decided to leave out the green chiles, and cut the cumin and cayenne to half. Glad I did because cumin is overpowering. I like the spice flavors but prefer a milder version on the heat. Sour cream is a must and it blends perfectly. The chicken was marvelous and tender and everything blended quite well. I am not a big fan of cheddar and decided to top it fresh parmesan and parsley. It's qutie good and ideal on a cold rainy day.
By julzrulz9
on February 15, 2013
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I love this chili, I recommend trying this. The level is heat is perfect, super flavorful, hearty and comforting. Thumbs up!
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