Chicken Chili

1lb ground chicken
1 small onion
1/2 large green bell pepper
1/2 tsp ground chipotle
1 pinch crushed red pepper flakes
4 TBS flour
1 jar Cilantro Salsa
1 can white kidney beans, drained
2 cups chicken stock
1/2 cup heavy cream
salt and pepper to taste

Heat a soup pot with just enough oil to cover the bottom and add the pepper and onion. Cook for about 2 minutes and then add the ground chicken, breaking it apart with the back of a wooden spoon.Once the chicken is cooked through, add salt and pepper, the ground chipotle and red pepper flakes. Stir to combine and then add the flour, fully coating the top of everything in the pot. Stir again to combine and let cook for another 2 minutes. Add the salsa and beans, stiring between them. Add the chicken stock and cook for about 3 minutes to bring it back up to a boil. Salt and Pepper the chili to your taste. Stir in the heavy cream, reduce the heat to medium low and cover the pot for about 10 minutes. (This allows the tomatoes and chilis in the salsa to soften)Give it a taste test and add more salt and pepper if needed. If you don't like it spicy, leave off the chipotle powder. Serve with warmed tortilla chips and a little sour cream on top.