Chili Blanco with Chicken

This is one of my go to white chili recipes. My mom would make this a lot when I was at home and I always loved it. Now I love making it for my own family! You can adapt this recipe to suit your tastes. I'll put some notes to the side regarding things that I have changed

Ingredients ( chicken marinade):

• 1 lb chicken breasts, diced
• 1 Tbs olive oil
• 1 tsp cumin
• 1 Tbs oregano
• 1 tsp chili powder
• 1 medium jalapeno, minced
• 2 cloves garlic, minced

Ingredients (soup):

• 1 Tbs olive oil
• 1 medium onion, chopped
• 2 stalks celery, chopped (I use 3 or 4)
• 1 large leek, sliced
• 1 large green bell pepper, chopped ( I use a red and an orange pepper instead)
• 1 pablano pepper
• 1 tsp cumin
• 1 Tbs oregano
• 1 Tbs chipotle chilies in adobo, chopped
• 1 bottle light beer ( I use corona)
• 2 cups chicken stock 
• 1 16 oz can white cannellini beans, drained and rinsed ( I use 2)
• juice of one lime
• plain yogurt

Method:

• Make the marinade - combine marinade ingredients in a bowl and add cubed chicken. Let sit for a few minutes or longer in the refrigerator 
• Heat oil in a large pot and add chicken. Saute for a few minutes until the chicken becomes opaque
• Add additional oil and saute onion, celery, leek, bell peppers, cumin, oregano, pablano and chilies
• Add beer, stock, and beans. Bring to a boil, lower to a simmer, and cook for 30 minutes
• Add lime juice and salt
• Serve with a spoonful of plain yogurt (or sour cream) on top!