Southwest Chicken Chili

• 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
• 3/4 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
• 2-1/2 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

1. In a Dutch oven, saute the green pepper, onions, jalapenos and minced garlic in butter over medium-low heat.
2. 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.
3. Add in 1 cup chicken broth and milk (or cream), stir and bring to a simmer. Stir in tomato paste.
4. 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.
5. Serve with a dollop of sour cream, torn cilantro and crushed corn tortilla chips.

green bell pepper, onion, garlic, butter, ancho chili powder, cumin, flour, chicken broth, milk, tomato paste, pinto beans, chicken, corn, kosher salt, sour cream, cilantro, tortilla chips

Taken from tastykitchen.com/recipes/soups/southwest-chicken-chili-2/ (may not work)