Rotisserie Chicken and White Bean Chili

Ingredients

• 2 strips bacon, sliced crosswise in ¼-inch pieces
• 2 tablespoon extra virgin olive oil
• 2 tablespoons flour
• 1 medium onion, cut in ¼-inch dice
• 2 stalks celery, cut in ¼-inch dice
• 1 medium yellow bell pepper, cut in ¼-inch dice
• 3 medium cloves garlic, minced
• 1 small jalapeño, seeded and finely chopped
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1 tablespoon dried oregano
• 4 cups low sodium chicken broth
• 3 medium carrots cut in ¼-inch dice
• 1 teaspoon sea salt
• 4 19-ounce cans white beans (I like to use several different varieties of white beans in different sizes, this time I used 2 cans of Cannellini beans and 2 cans of Butter beans. Great Northern would also be fine.)
• 3 cups shredded cooked chicken breast (use leftover chicken or rotisserie chicken)
• ½ cup half and half
• ¼ cup chopped fresh cilantro

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