Taste of the South White Chicken Chili

from Taste of the South Magazine

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1 1⁄4 lbs boneless chicken breasts, cut into 1-inch cubes
• 2  tablespoons olive oil
• 1  medium  jalapeno, minced
• 1  medium onion, diced
• 1  small carrot, shredded
• 1  large green pepper, diced
• 2  teaspoons  minced garlic
• 3  tablespoons all-purpose flour
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon cumin
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon white pepper
• 1 (14 ounce) can chicken broth
• 2 (15 ounce) cans navy beans, undrained
• 1⁄4 cup fresh cilantro (unpacked)
• 4  ounces monterey jack cheese
•  sour cream

Directions

1. In large stockpot, sauté chicken in oil over medium heat until lightly browned.
2. Add jalapeño, onion, carrot, green pepper, & garlic. Cook 3-5 minutes, or until vegetable are soft.
3. Stir in dry ingredients. Continue cooking for 1 minute.
4. Stir in chicken broth.
5. Cover & simmer for 20 minutes, then stir in beans & cilantro.
6. Simmer 5 minutes.