WHITE CHICKEN CHILI

1 1/2 pounds boneless skinless chicken breast, cut into 1" cubes
2 tablespoons oil
1 medium jalapeno, minced
1 medium onion, diced
1 green bell pepper, diced
1 small carrot, diced
1 clove garlic, minced
3 tablespoons flour
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
14 oz. chicken broth
2 (15 oz.) can navy or great northern beans
1/4 cup cilantro, chopped
4 oz. Jack cheese, grated

In a large pot, saute cubed chicken in oil, until lightly browned.  Add jalapeno, onion, bell pepper, carrot and garlic.  Cook approximately 3-5 minutes, until vegetables soften.  Stir in flour, oregano, cumin, salt and pepper.  Continue to cook 1 minute longer.  Stir in chicken broth.  Simmer, covered, 20 minutes.  Stir in undrained beans and cilantro.  Top with Jack cheese.  YIELD:  4-6 servings

**This freezes well - to reheat, just thaw and microwave.