Southwest Chicken Chili

Ingredients

• 1 whole Medium Green Bell Pepper, Diced
• 1 whole Medium Onion, Diced
• 1 whole Jalapeno, Seeds And Ribs Removed, And Diced Small
• 2 cloves Garlic, Minced
• 3 Tablespoons Butter
• 4 teaspoons Ancho Chili Powder
• 2 teaspoons Cumin
• 3 Tablespoons Flour
• 3 cups To 4 Cups Chicken Broth, Depending
• ¾ cups Milk Or Heavy Cream
• 2 Tablespoons Tomato Paste
• 2 cans (15 Oz. Size) Pinto Beans, Drained And Rinsed
• 3 cups To 4 Cups Cooked Chicken (or One Rotisserie Chicken), Shredded
• 1 cup Corn
• 2-½ teaspoons Kosher Salt, More Or Less To Taste
• 1 whole Dollops Of Sour Cream, For Garnish
• Cilantro Leaves, Torn, For Garnish
• 1 whole Crushed Tortilla Chips For Garnish

Preparation Instructions

In a Dutch oven, sauté the green pepper, onions, jalapenos and minced garlic in butter over medium-low heat.

Once soft, season with the ancho chili powder and cumin. Sprinkle with the flour, stir until the flour is absorbed, and cook for 1 minute.

Add in 1 cup chicken broth and milk (or cream), stir and bring to a simmer. Stir in tomato paste.

Add in the drained beans, shredded chicken and corn. Stir and add in more of broth (as needed). Cover and simmer for 45 minutes to 1 hour over medium-low.

Serve with a dollop of sour cream, torn cilantro and crushed corn tortilla chips.