Rockin' Chicken Chili

My poor friend Jennifer has been waiting for this recipe for forever...or at least since November. :)

Here you go, the best Chicken Chili I've ever had.

Ingredients:
6 tbsp butter
2-3 lbs. chicken breast, cubed
1/4 c. flour
1/2 medium sweet onion, chopped small
1/2 medium red onion, chopped small
1/2 c. bell pepper - I like to use yellow and red
2 c. chicken broth
1 c. half-and-half
1 tbsp. chili powder
1/2 tsp. ground chipotle chili powder (more if you like it spicier)
1 tsp ground coriander
1 tsp ground cumin
2 (14.5 oz) cans of small white beans, drained and rinsed
1 small can of mild green chiles
1/2 c. mexican sour cream
grated cheese (cheddar or pepper jack are good) & cilantro for garnish

Directions
1. In a large pot melt 3 tbsp. butter over medium high heat. Brown the chicken until browned on all sides and cooked through. Remove to separate bowl leaving any liquid in the pot.

2. Add remaining butter to pot and melt. Stir in the flour until well mixed. Add onions and peppers and cook for approximately 1 minute, stirring constantly.

3. Add the chicken broth and half-and-half. Lower heat and cook until thickens, approximately 5-10 minutes.

4. Add all spices, season with salt & black pepper. Stir and cook for 5 minutes

5. Add the white beans, chiles (with the liquid they are packed in) and chicken. Simmer for approximately 10 minutes.

6. Just before serving stir in sour cream and heat through. Ladle soup into bowls. Garnish with cheese and cilantro.