White Chili VII

2 tablespoons olive oil

4 skinless, boneless chicken breasts, cut into bite-size pieces

1 onion, chopped

3 large stalks celery, chopped

1 teaspoon garlic powder

1 teaspoon ground cumin

1 bay leaf

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon ground oregano

⅛ teaspoon cayenne pepper

½ (4 ounce) can chopped jalapeno peppers

1 (6 ounce) can chopped green chilies

2 ½ cups chicken stock

1 cup water

3 (14.5 ounce) cans great Northern beans

12 ounces sour cream

½ cup heavy cream

Heat the olive oil in a large skillet over medium heat. Cook the chicken in the hot oil until completely browned, 5 to 7 minutes.

Add the onion and celery to the skillet; cook and stir until the vegetables are slightly softened, 2 to 3 minutes.

Transfer the chicken mixture to a slow cooker.

Mix in the garlic powder, cumin, bay leaf, salt, black pepper, oregano, cayenne pepper, jalapeno peppers, green chilies, chicken stock, water, and great Northern beans.

Cook on Low 8 to 10 hours, or on High 4 to 5 hours. Remove the bay leaf from the mixture. Stir the sour cream and heavy cream through the chili to serve.