White Chicken Chili Stew

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1 tablespoon extra-virgin olive oil

1 bunch scallions, white and green parts, sliced (about 3/4 cup)

3 cloves garlic, chopped

1/2 to 1 jalapeno, stemmed, seeded and chopped

1 tablespoon chili powder

Kosher salt

6 cups low-sodium chicken broth

1 18 -ounce bag frozen yucca, thawed, or 2 medium baking

potatoes, peeled and cut into medium chunks

1 cup corn kernels, fresh or frozen and thawed

2 carrots, cut on bias into 1-inch pieces (about 1 cup)

1 to 2 chipotles in adobo sauce, sliced

1/2 rotisserie chicken, skinned and shredded into large pieces

1 19 -ounce can white beans, drained and rinsed

1/2 cup packed fresh cilantro, chopped