White Chicken Chili

1. In a large non-stick pot, heat the olive oil on medium-high heat. Add the diced chicken and cook for 10 minutes or until well cooked. Once the chicken is cooked, remove it from pan and put it into a bowl or a plate. Season with salt and pepper.

2. Without rinsing the pot, melt the butter and add the chopped carrots, celery, onion and garlic. Stir and scrape the bottom of the pan to release all that good chicken flavor. Cook for about 10 minutes until the vegetables become soft.

3. Sprinkle the pot with a little of the flour and continue to stir. Interchangeably add the flour and the chicken broth to make sure the flour isn’t lumpy. Once the flour and chicken broth is completely dissolved you should have a thick soup base. Add the 2 cups of water and continue to stir. Allow the soup base to simmer for 30 minutes. Make sure you stir and continue to scrape the bottom of the pot to get all that chicken flavor integrated and so that the soup doesn’t stick and burn.

4. Now, add the corn, beans, and diced jalapeno. Allow to simmer for another 20 minutes. Add the seasonings and the cream. Add the chicken and any juices that were on the plate and allow to simmer for another 20-30 minutes. Serve with delicious cornbread and thank me in the morning.