Chunky Chicken Chili

I adore soup.  And when Ryan and I saw this one on Food Network, we looked at each and said, "We need to make this now!"  And we did.  
It has just the right amount of heat.  It also comes together fairly quickly, which is always a plus in my house.  

Not a great picture...I apologize...and I'm working on my pictures...just be patient with me.  
And don't let it deter you from making this.  It is really, quite delicious.

Chunky Chicken Chili
    adapted from Food Network

4 Tbsp butter
2 lbs boneless, skinless chicken breasts, cubed
1/4 cup flour
1 large onion, chopped
1/4 cup red pepper, chopped
1/4 cup green pepper, chopped
2 cups chicken stock
1 cup heavy cream
2 Tbsp chili powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp cayenne pepper
1 Tbsp black pepper
1 Tbsp kosher salt
2 (14.5 oz) cans butter beans, drained and rinsed
1 (4 oz) can mild green chiles
1/2 cup sour cream
cheddar cheese, for garnish
parsley, for garnish

In a large Dutch oven, melt the butter over medium-high heat.  Brown the chicken pieces until nicely colored and cooked through.  Remove chicken to a large bowl and set aside.

Add flour to the pan and stir, to create a roux.  Add the onions and peppers.  Add chicken stock to deglaze the pan and stir in the heavy cream.  Lower heat and cook until mixture thickens, about 5 minutes.  When sauce has thickened, add chili powder, coriander, cumin, cayenne, black pepper and salt.  Stir and cook for a few minutes.  Add the beans, chiles and chicken and simmer for an additional 10 minutes.  Stir in the sour cream before serving.  Garnish with cheese and parsley.  


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