Dr. BBQ's white chicken chili recipe

TAMPA, Fla. (FOX 13) - We're happy to be starting a new segment on the FOX 13 4 O'clock News. It's called One Hour Suppers with Dr. BBQ.

Here’s the recipe; you can watch the video for more tips. (If you make this, send us a photo at fox13tampanews@foxtv.com.)

INGREDIENTS:

• 1½ pounds boneless skinless chicken thighs, cut into ½-inch cubes
• Salt and pepper
• 2 tablespoons flour
• 2 tablespoons vegetable oil
• 1 medium white onion, cut into small dice
• 1 yellow bell pepper, cut into small dice
• 2 cloves garlic, crushed
• 3 cups chicken stock
• 2 cans (4 ounces each) chopped green chiles
• 1 teaspoon salt
• 1 teaspoon white pepper
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• 2 cans (15½ ounces each) great northern beans, drained and rinsed 
• 1 cup sour cream
• ½ cup heavy whipping cream
• ¼ cup chopped cilantro
• Tortilla strips for garnish (optional)
• Serrano chiles sliced thinly on the bias for garnish (optional)

DIRECTIONS:

1. Place the chicken in a medium bowl. Season with salt and pepper and sprinkle the flour over the top. Toss to coat evenly. 
2. In a Dutch oven over medium high heat, warm the oil. Add the chicken and cook, stirring occasionally for about 3 minutes. 
3. Add the onion, bell pepper and garlic. Continue cooking, stirring occasionally for about 5 minutes until the onion and pepper are soft and the chicken is no longer pink. 
4. Add the broth, chiles, salt, white pepper, cumin and cayenne if you’re using it. Mix well and bring to a simmer. 
5. Add the beans and mix well. Return to a simmer and cook for 25 minutes. 
6. Add the sour cream and half-and-half and mix to blend. If your chili is too thick, just add a little more chicken stock. Check for salt and add if desired. 
7. Return to a simmer and serve, garnished with tortilla strips and sliced serrano chiles if desired.  

Makes about 8 servings.