Taste of the South White Chicken Chili

• 1 14 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
• 12 teaspoon oregano
• 12 teaspoon cumin
• 14 teaspoon salt
• 14 teaspoon white pepper
• 1 (14 ounce) can chicken broth
• 2 (15 ounce) cans navy beans, undrained
• 14 cup fresh cilantro (unpacked)
• 4 ounces monterey jack cheese
• sour cream

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

chicken breasts, olive oil, onion, carrot, green pepper, garlic, allpurpose, oregano, cumin, salt, white pepper, chicken broth, navy beans, fresh cilantro, cheese, sour cream

Taken from www.food.com/recipe/taste-of-the-south-white-chicken-chili-363218 (may not work)