White Chicken Chili With Veggies

Made this up tonight using what I had on hand - my husband said it was really good. I didn't measure the spices - so use your judgment and begin with less...and gradually add to accommodate your preferences.

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• 1  lb  fresh ground chicken
• 28  ounces great northern beans, rinsed and drained (2 cans)
• 1 (4 ounce) can diced green chilies
• 3  carrots, diced
• 3  stalks celery, diced
• 1⁄2 onion, I used red onion as I had some already chopped
• 1 1⁄2 medium green peppers, diced
• 2  small  red peppers, diced
• 5 -6  diced plum tomatoes
• 1 -2  teaspoon  chili seasoning mix (and then some!)
• 1⁄2-1  teaspoon cumin
• 1⁄2 teaspoon adobo seasoning
• 1⁄2 teaspoon  chipolte  seasoning
•  couple shakes Tabasco jalapeno sauce (5 - 6)
• 1  tablespoon olive oil
•  salt and pepper
• 2  cups  chicken stock
• 1⁄2 bunch cilantro, chopped small (large stalks removed)

Directions

1. 1. Saute onions and chicken in oil in a stock pot (add salt and pepper to chicken).
2. 2. After the chicken is cooked through, drain extra oil.
3. 3. Add the carrots, peppers, celery to the pot and sweat for 10 - 20 minutes until the veggies are slightly softened. Stir occasionally.
4. 4. Add tomatoes, chicken stock, green chilis, cilantro and spices.
5. 5. Simmer for a while - maybe an hour while the juices and spices meld.
6. 6. Garnish as you like - more cilantro / sour cream / cheese / corn chips etc.