Keith'S White Chicken Chili

• 2 cups diced onions
• 2 cups diced celery
• 5 garlic cloves, chopped
• 1/2 cup vegetable oil
• 1 lb 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
• 0.333 (7 1/16 ounce) can chipotle chiles in adobo, chopped
• 4 tablespoons chicken base
• 1 pickled jalapeno pepper, chopped
• 2 lbs dry white beans, soaked overnight
• 1/2 cup heavy 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 grated carrots and sour cream if desired.

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

Taken from www.food.com/recipe/keiths-white-chicken-chili-214018 (may not work)