Normally, I am one to think tomatoes make the chili, but this creamy dish is a delicious exception. This is VERY SPICY, so start with about half of the listed spice amount and add more while tasting. I feel the sour cream and cheddar are unnecessary toppings, but some prefer it.
1 stick butter, divided
2 pounds boneless, skinless chicken breasts, cubed into 1/2-inch pieces
1/4 cup all-purpose flour
1 large onion, chopped
1/2 cup red pepper, diced
1/2 cup green pepper, diced
2 cups chicken stock
1 cup heavy cream
1 1/2 tablespoons chili powder (adjust as desired)
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 - 2/3 teaspoon cayenne pepper (adjust as needed)
1/2 tablespoon cracked black pepper
1/2 tablespoon kosher salt
2 (14.5-ounce) cans cannellini beans, drained
1 - 2 (4-ounce) cans mild green chiles
3 tablespoons chopped cilantro, for garnish
* 1/2 cup sour cream (optional garnish)
* 1 1/2 cups grated Cheddar (optional garnish)
In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside.
Using the same Dutch oven, melt additional butter. Stir in the onions and peppers and cook for about five minutes. After five minutes, stir in the flour. This will create a roux. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannellini beans, chiles and the chicken and simmer for another 6 to 8 minutes. Transfer to a serving bowl and garnish with cilantro.