If you will be using fresh chicken breast, prepare your chicken the way you normally do. Either by broiling or cooking it in a skillet.

While the chicken is cooking, make your roux. To make a roux, melt the butter in a dutch oven on medium heat. Once the butter has melted, slowly add in the flour. Mix the ingredients together and let the flour mixture cook for about a minute. It's important to let the flour cook before proceeding.

Then add in the heavy whipping cream and chicken broth. You will want to slowly incorporate the liquid into the flour and butter mixture. Stir until the mixture comes to a boil. Once it's at a boil, continuous stir until the roux has thickened. Approximately 3 to 5 minutes.

Then add all of the remaining ingredients, except the cheddar cheese and bacon, into the pot. Once the chicken is done, cut it into cubes and add it to the chili.

If you are using rotisserie chicken that has been removed from the bones and deskinned or canned chicken, you can add that in now.

Let everything come to a boil and then reduce the heat to low and let everything marry together.

When the White Chicken Chili is ready to serve up, ladle it into a soup bowl and top with the shredded cheese and the bacon.

Enjoy!