White Chicken Chili

Ingredients

• 2 teaspoons chilli powder
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 tablespoons vegetable oil
• 1 1/4 lb. chicken breasts or thighs, cut into 1 inch pieces
• 1/2 large sweet onion, chopped
• 1 red or green bell pepper, chopped
• 1 (7oz) can salsa verde
• 1 (15.5oz) can navy beans, drained and rinsed
• 1 (15.5oz) can kidney beans or black beans, drained and rinsed
• 1 (11oz) can white corn, drained and rinsed
• 1/4 cup all-purpose flour
• 1/4 cup half and half
• 2 cups chicken broth
• 2 tablespoons sour cream
• Avocado, sliced, for topping
• Sour cream, for topping
• Cheddar cheese, for topping

Instructions

1. In small bowl mix together chili powder, cumin, garlic powder and onion powder, set aside.
2. In large pot, heat vegetable oil on medium high heat. Add chicken and season with salt and pepper and cook for a few minutes until chicken starts to brown.
3. Add spice mix to the chicken and stir to distribute. Continue to cook until chicken is cooked through, then place in a bowl and set aside.
4. If needed, add another tablespoon of oil to the pot and add the onions and peppers. Cook until onions are translucent.
5. Add the chicken back to the pan, then add the flour and stir to coat evenly.
6. Add the salsa verde, beans and corn to the pot and stir.
7. Add the half and half and the chicken broth to the pan and stir.
8. Add sour cream and turn the heat down to medium and stir well.
9. As the chili heats, it should thicken a bit.
10. Serve over rice with sliced avocado, chopped green onions, cheese, and more sour cream.

Notes