White Chicken Chili...one of my favorites.

Afruma 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 (more like 5 or 6 if you're using canned beans)
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
4 tablespoons chicken base
1 jalapeno, chopped (remove the seeds for less spice)
2 pounds white beans, soaked overnight (or, you can use 4 cans of beans, and adjust the cooking times, but it's better with real beans)
1/2 cup heavy cream
1 cup shredded carrots
16 ounces sour cream

Saute onion, celery, and garlic in oil until tender, about 5 minutes. In a large stockpot add chicken, water, bay leaf, chiles, oregano, cumin, dry mustard, basil, Old Bay, chicken base, and jalapeno and simmer for 1 1/2 hours . Add the drained beans and heavy cream and simmer for 1 hour, or until the beans are tender (30 min if using canned beans). Garnish soup with carrots and sour cream.

We often serve this over baked potatoes, but it's equally good on it's own with sourdough bread, or, my personal favorite, in a bread bowl. Yum. The only caution is that this makes a TON of chili. Like, enough to feed about 15 people. We're currently testing out how it survives in the freezer, so I'll update once I have some feedback on it.