White Chicken Chili

The flurries are falling and this meal is perfect to welcome the snowy season. Enjoy!

Serves 4

2 tablespoons olive oil
1 cup diced green pepper
3/4 cup diced red onion
2 jalapeno, seeds removed and diced (optional)
2 tablespoons minced garlic
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon cumin
dash salt and pepper
2 tablespoons flour
6 cups chicken broth
2 cans great northen beans, drained and rinsed
4 oz. can diced green chilies
3 cups cooked chicken, shredded
1/2 cup sour cream

Mash half of the beans and set aside. In a large pot, heat oil on medium high. Add green pepper, onion and jalapeno (if desired). Saute 3 minutes, until tender. Add garlic and spice and saute for 1 minute. Whisk flour into vegetable mixture until dissolved. Cook for 1 more minute. Add broth, mashed beans, whole beans, green chilies and chicken. Bring to a boil. Reduce heat to low and simmer. Spoon out 1/2 cup cooking liquid into a bowl. Whisk sour cream until smooth. Add back into soup, stirring frequently. Simmer for 20 minutes.