Southwest Chicken Chili

1. In a large stockpot, melt butter on medium heat and saute the green pepper, jalapenos, onion, and garlic until soft. Then season with chipotle chili powder and cumin. Sprinkle with flour and stir until flour is all combined then cook for a while longer.
2. Add in 1 cup of the chicken broth and the cream. Stir all together and bring to a simmer. Then stir in the tomato paste.
3. Add in the beans, chicken, and corn. Stir together and add the rest of the broth. Cover and let simmer for 45 minutes to an hour over medium low heat.
3. When ready to serve, remove the lid and let simmer uncovered for 15 more minutes, seasoning with salt, to taste. If it’s not the thick consistency you want, you can add more flour to it (dissolve it in water first).
4. Serve with sour cream, green onions, cheese, and/or crushed tortilla chips.

(Recipe slightly adapted from Simply Scratch.)