Keith's White Chicken Chili

• 2 cups diced onions
• 2 cups diced celery
• 5 garlic cloves, chopped
• 1/2 cup vegetable oil
• 1 pound chicken breast, cooked and diced
• 8 cups water
• 1 bay leaf
• 1 (7-ounce) can chopped green chilies
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon dry mustard
• 1/2 teaspoon basil
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon Cajun seasoning
• 1/3 of a 7-ounce can chipotle in adobo, chopped
• 4 tablespoons chicken base
• 1 pickled jalapeno, chopped
• 2 pounds white beans, soaked overnight
• 1/2 cup heavy cream
• 1 cup shredded carrots
• 16 ounces sour cream

1. Saute onion, celery, and garlic in oil until tender, about 5 minutes.
2. In a large stockpot add chicken, water, bay leaf, chiles, oregano, cumin, dry mustard, basil, Old Bay, Cajun seasoning, chipotle, chicken base, and pickled jalapeno and simmer for 1 1/2 hours.
3. Add the drained beans and heavy cream and simmer for 1 hour, or until the beans are tender.
4. Garnish soup with carrots and sour cream.
5. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
6. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results

onions, celery, garlic, vegetable oil, chicken, water, bay leaf, green chilies, oregano, cumin, dry mustard, basil, bay seasoning, cajun seasoning, chicken base, white beans, heavy cream, carrots, sour cream

Taken from www.foodnetwork.com/recipes/keiths-white-chicken-chili-recipe.html (may not work)