Step 1

Heat 3 tablespoons olive oil in a Dutch oven or large heavy stock pot over medium heat until shimmering. Add 1 diced yellow onion, 2 diced celery stalks, and 1 diced green bell pepper, and cook until very soft, about 8 minutes. Stir in 1 (4-ounce) can fire-roasted green chiles (do not drain), 3 minced garlic cloves, 1 tablespoon ground cumin, 1 teaspoon chili powder, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, and cook for 1 minute more.

Step 2

Pour in 4 cups (32 ounces) low-sodium chicken broth and bring to a boil. Add 1 pound boneless, skinless chicken breasts, reduce the heat to maintain a simmer, and simmer until the chicken is cooked through about, 10 to 12 minutes.

Step 3

Transfer the chicken breasts to a cutting board. Shred the meat with two forks, then return the chicken to the pot. Stir in 2 (15-ounce) cans white beans and 2 cups fresh or frozen yellow corn kernels. Reduce the heat to low and simmer for 15 minutes.

Step 4

Meanwhile, melt 6 tablespoons unsalted butter in a medium saucepan over medium heat. Add 6 tablespoons all-purpose flour and whisk until completely combined. The mixture will look like wet sand. Cook until the mixture begins to dry out and turn golden-brown, about 4 minutes. Gradually whisk in a little bit of the milk until smooth, then whisk in the remainder (1 1/2 cups cups total) until smooth. Pour into the chili, and stir until completely incorporated and smooth. Bring to a boil, then cook, stirring frequently until slightly thickened, about 5 minutes. Serve topped with sour cream, shredded sharp cheddar cheese, and thinly sliced jalapeños if desired.