Chunky Chicken Chili

(Aaron McCargo Jr. Food Network)

4 oz. butter
2 lbs. boneless skinless chicken breasts cubed into 1/2 inch pieces
1/4 c. all purpose flour
1 large onion chopped
1/4 c. red pepper, diced
1/4 c. green pepper, diced
2 c. chicken stock
1 c. heavy cream
2 T. chili powder
1 t. ground coriander
1 t. ground cumin
1/2 to 1 t. cayenne pepper
1 T. cracked black pepper
1 T. Kosher salt
2 (14.5 oz) cans of great northern beans drained
2 (4 oz) cans diced Green chile's
1/2 c. sour cream
1 1/2 c. grated cheddar for garnish
2 stocks chopped green onions for garnish

In large stock pot, melt 4 T. butter over medium high heat. Brown chicken pieces until nicely colored and cooked through. Remove chicken and set aside.

Using same post, stir in the onions and peppers, and cook until softened. Add spices and cook until fragrant. Add flour to create a roux. Add the chicken stock to de-glaze the pan and stir int he heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Add the beans, Chile's nd chicken and simmer for another 6-8 minutes. At the very end, mix in the sour cream.