White Chili Vii - cooking recipe

Ingredients

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
1/2 teaspoon ground black pepper
1/2 teaspoon ground oregano
1/8 teaspoon cayenne pepper
1/2 (4 ounce) can chopped jalapeno peppers
1 (6 ounce) can chopped green chilies
2 1/2 cups chicken stock
1 cup water
3 (14.5 ounce) cans great Northern beans
12 ounces sour cream
1/2 cup heavy cream

Preparation

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.