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In <g class="gr_ gr_97 gr-alert gr_gramm gr_disable_anim_appear undefined Grammar only-ins doubleReplace replaceWithoutSep" id="97" data-gr-id="97">skillet</g>, saute chicken until no longer pink. Season with salt and pepper. Set aside
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In large dutch oven, saute bacon until crisp. Remove bacon and drain on paper towel. Drain half of the grease.
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Add peppers, corn, onion, garlic, and green chilies to dutch oven. Season with cumin, chili powder, paprika, <g class="gr_ gr_86 gr-alert gr_gramm gr_disable_anim_appear undefined Punctuation only-ins replaceWithoutSep" id="86" data-gr-id="86">salt</g> and pepper. Add 1/2 cup of flour to mixture and cook until transparent.
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Add chicken and bacon back into the pot and the 2 cans of cannellini beans,
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Add the chicken broth and cream. Cook over <g class="gr_ gr_120 gr-alert gr_spell undefined ContextualSpelling ins-del multiReplace" id="120" data-gr-id="120">medium high</g> heat, stirring occasionally. Chili should start to thicken once it comes to a boil.
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Once chili comes to a boil, lower to a simmer and cook for one hour on low.
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Add sour cream right before serving.
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*If you need to thicken the chili more, mix 1/2 cup of flour with 1 cup of cold water and 1 teaspoon of chicken base. Slowly add to the boiling soup and cook on medium-high for 3 minutes.