White Chicken Chili

It is freezing today in Los Angeles so I thought it would be the perfect day for chili however I had some leftover rotisserie chicken that I needed to use and decided to made this dish.  It was quite yummy!

Serves 6
Ingredients: 
olive oil
1 onion, chopped
1 red bell pepper, chopped
1 jalapeno, seeded & ribs removed, finely chopped
1 carrot, peeled and diced
One, 7 oz. can of diced green chilies
One, 15 oz. can of cream-style corn
One, 15 oz. can of white navy beans, drained and rinsed
6 cups reduced sodium chicken broth
1 tablespoon chili powder
1 1/2 teaspoon ground cumin
salt & pepper
2 cups chopped rotisserie chicken (remove skin)
1 cup shredded extra white cheddar cheese (optional)
Cilantro, chopped (optional)
Sour cream (optional)
Tortilla strips (optional) - I cut some flour tortillas and fried them in canola oil until crisp, then salted.

1. In a large pot saute onion, red pepper, jalapeno and carrot in olive oil for 5 minutes or until tender.
2. Add chili powder, cumin, green chilies, corn, 2 tsp. salt, pepper to taste and chicken broth.  Bring to simmer and cook for 10 minutes.
3. Add chicken and navy beans and continue to cook for another 10 minutes.
4. Serve soup with cheese, cilantro, sour cream and tortilla strips.