Diane’s White Chicken Chili

1 tablespoon olive oil
1lb boneless chicken breast (chopped)
1 large onion (diced)
2 celery ribs (diced)
2 4-ounce cans chopped green chili peppers
1 tablespoon garlic (minced)
1/2 cup cilantro (chopped)
2 teaspoons dried oregano
1 tablespoon chili powder
1 tablespoon ground cumin
1 bottle amber beer
1 cup low sodium chicken broth
1 cup white beans, mashed
2 cups white beans, whole
1 cup shredded cheese (I love combo of pepper jack and sharp cheddar)

1. In large saucepan over medium heat, cook chicken in oil until lightly browned.
2. Add celery and onion and cook for 2 minutes.
3. Add next 6 ingredients (green chili peppers through cumin). Bring to a boil.
4. Add beer, 1/2 cup chicken broth, mashed beans & whole beans. Stir well, reduce heat and simmer for 15 minutes. Add more broth as needed.
5. Remove from heat and slowly stir in shredded cheese.
6. Top with chopped jalapeno and extra cheese (if desired)
7. Enjoy!