•A lighter version then the traditional beef and tomato chili with no pre-made spice packet required. Easy to make on a busy weeknight, that will hopefully make everybody happy. Jarred spices can be spendier then the quick and easy packets, but are a better value in the long run and you control the spice and salt. See spices 101 post for some other ideas of what to do with the remainder.
Heat a large skillet to med high heat, add oil, chicken, salt and pepper. Cook until chicken is no longer pink inside and slightly browned.
Add the jalapeno, onion, garlic and carrot ( I know they are missing from this pic). Saute for a couple minutes until carrots are slightly softened. White chicken can be pretty dry, add more oil if needed.
Add the smoked paprika, chipotle pepper, cumin, and chili powder. Cook just a min until spices are heated and fragrant.
Sprinkle on the flour and cook 30 sec.
Slowly pour in the water, making sure to scrape the bottom on the pan as you go to get all of the yummy bits. Bring to a boil. Add the beans, and carefully stir in. Reduce the temperature to a simmer, cover, and let heat through about 15 min. Taste for seasoning after, adjust the salt and spice if needed.
Pour in the cream or half and half, stir.
Sprinkle in the cilantro.
Serve with your choice of toppings and a side of honey jalapeno cornbread ♥Enjoy