Ruby Tuesday's White Chicken Chili

Ingredients:

• 2 chicken breasts
• 1 Tbs Old Bay Seasoning
• 1 tsp chili powder
• 2 medium onions, chopped
• 1/2 red bell pepper chopped
• 1 jalaepeno peppers, seeded and diced
• 2 stalks celery, chopped
• 1 tsp oregano
• 2 garlic cloves, minced
• 2 tsp cumin
• 1/4 cup butter
• 1/4 cup flour
• 4 cups chicken stock
• 1 can low fat evaporated milk
• 1 can chopped green chiles (4.5 oz)
• 1 or 2 cans white kidney beans (cannellini beans)
• 1/4 tsp cayenne pepper
• 1 cup salsa
• salt and pepepr to taste
• 1 cup frozen corn

Instructions:

• Season chicken breasts with Old Bay seasoning, salt, pepper and chili powder; set aside to marinade for 30 minutes or longer.  Grill or pan sear the chicken until cooked through.  Allow chicken to cool, and chop or shread the chicken.
• Saute onion, red pepper, jalapeno pepper and celery with 2 Tbs butter until softened, add oregeno, garlic and cumin, saute for 1 minute longer.  
• Add remaining butter and flour over low heat, wisking to make a roux.  Cook for 3 minutes whisking the entire time.
• Add chicken broth and evaporated milk, bring to boil and simmer, stirring occasionally for 5 minnutes until thinckened.
• Add chicken and remaining ingredients except corn, cook over medium low heat stirring ocassionally for 30 minutes or longer.  10 minutes before serving, add frozen corn, and return to simmer.
• Garnish with sour cream and Montrey Jack cheese.