Chicken and White Bean Chili

Ingredients

• •4 pounds chicken
• •1 liter water
• •2 tablespoons chicken soup base
• •1 large bay leaf
• •1 medium size onion
• •2 bell peppers
• •3 large garlic cloves
• •5 tablespoons flour
• •439 g can cannellini beans
• •2 tablespoons mild chili powder
• •1 teaspoon ground coriander
• •2 teaspoons ground cumin
• •1 tablespoon coriander
• •250 ml heavy whipping cream
• •187 ml soured cream

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Method

From foodista.com — read the original

1. 1Rinse the chicken quarters really well and place them in a stock pot.
2. 2To the chicken in the pot, add the water (water should mostly cover the chicken), bouillon, bay leaf, onion, bell pepper and garlic.
3. 3Place the stock pot over medium high heat and bring to a boil; reduce the heat to medium, cover and simmer until chicken is cooked through, approximately 30 minutes.
4. 4Remove pot from the heat.
5. 5Remove chicken quarters from the pot and transfer them to a cutting board and cool until they can be comfortably handled.
6. 6Remove meat from the bones and chop it into small pieces then shred slightly; set aside.
7. 7Remove approximately 1 cup (250ml) of the liquid from the stock pot and set aside.
8. 8Return the stock pot to medium heat and bring to a simmer.
9. 9Place the flour into a small bowl.
10. 10While stirring constantly, gradually add the reserved liquid to the flour until a smooth paste is formed.
11. 11Pour the paste into the stock pot and stir constantly until the mixture starts to thicken.
12. 12Add the beans, chopped chicken, chili powder, coriander and cumin.
13. 13Increase the heat to medium and, stirring frequently, simmer, uncovered for approximately 15-20 minutes or until the mixture is thick enough to coat the back of a spoon.
14. 14Reduce the heat to low and add the fresh coriander, single cream and soured cream.
15. 15Stir well until the single and soured creams are completely incorporated into the chili.
16. 16Add pepper to taste.
17. 17Serve immediately.
18. 18Garnish with chopped avocado, spring onion, fresh coriander or grated cheese.
19. 19Like most soups, this chili is great refrigerated and served the next day but if you intend on freezing it, leave out the whipping cream and soured cream (they separate when frozen) and add them just before serving.
20. 20If youd like to spice things up a bit, add - teaspoon cayenne pepper or red pepper flakes for a slightly hot flavor.