In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 1 diced yellow onion, 2 diced celery stalks, and 1 diced green bell pepper. Sauté the mixture for about 8 minutes, stirring occasionally, until the vegetables soften and the onion is translucent.

Stir in 1 can of fire-roasted green chiles, 3 minced garlic cloves, 1 tablespoon of ground cumin, 1 tablespoon of chili powder, and a pinch of kosher salt and black pepper. Cook this for an additional minute.

Pour in 4 cups of low-sodium chicken broth and increase the heat to bring to a rolling boil. Reduce the heat to a gentle simmer once it bubbles.

Gently add 1 pound of boneless, skinless chicken breasts to the boiling broth. Cover and cook for 10-12 minutes until cooked through.

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir well to combine.

Stir in 2 cups of white beans and 1 cup of yellow corn kernels. Allow to simmer for an additional 15 minutes.

In a separate saucepan, melt 3 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup of all-purpose flour until smooth. Gradually pour in 2 cups of milk while continuing to whisk.

Pour the creamy mixture back into the pot, stirring frequently. Cook for 5 minutes until thickened and creamy.

Ladle the White Chicken Chili into bowls and top with sour cream, shredded cheddar cheese, and jalapeño slices before serving.