Ingredients

• 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

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Instructions

1. 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, Cajun seasoning, chipotle, chicken base, and pickled 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. Garnish soup with carrots and sour cream.