Smoked White Chicken Chili

In a large pan melt butter and olive oil together. Sauté celery, garlic, jalapeño and onion till softened. Add in salt, pepper, cilantro, chives, oregano, chili powder and cumin. Stir and cook for 10-15 minutes until fragrant. Add in chicken stock and cream. Bring to a simmer for 15-20 minutes. Add in drained beans and mix thoroughly. Simmer on low for 1 hour and serve.

* You can also make a corn starch slurry (3 tablespoons cornstarch + 2 tablespoons water) and add that in to thicken it even more if you would like. Optional chili toppings: Shredded Cheese, jalapeño slices, fried tortilla chips, crispy onions, avocado slices or roasted corn.