In large Dutch oven, melt 4 tbs. butter over medium high heat. Brown chicken pieaces until nicely colored and cooked through. Remove chicken to large bowl and set aside.
In Dutch oven, stir in the flour. Stir in onions and peppers. Add chicken stock to deglaze pan and stir in heavy cream. Lower heat and cook until mixture thickens, 5 min. Add chili powder, coriander, cumin, cayenne, black pepper, and salt. Stir and cook for a few minutes. Add cannellini beans, chiles, and chicken and simmer for another 6 to 8 min. At end, mix in sour cream. Garnish.
Originally Submitted
5/13/2012
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