Blanco Chicken Chili

1 lb. boneless skinless chicken, cut into bit size pieces
6-8 C chicken broth
2 T olive oil
2 onions, chopped
2 dashes granulated garlic
2 green bell peppers, chopped
2 carrots, chopped
2 jalapenos, seeded and chopped
2tsp. dried oregano
1 tsp. chopped thyme
1 tsp. paprika
1 bay leaf
1 bottle beer( i used Saranac Black and Tan)
1 can corn
1 zucchini, chopped
2T chipotle chilies in adobo sauce, chopped
1 ( 15oz. can) white cannelini beans, drained
1 ( 15oz can) white navy beans, drained
1/2 c chopped cilantro
1 bunch scallions, chopped
Add chicken broth to a stockpot , poach chicken. As soon as chicken is cooked through add to a crockpot on high. In the same pan add oil and saute;onions, peppers, jalapenos, and carrots. Cook until all is softened, about 5 minutes. Add garlic, oregano, thyme, paprika and bay leaf, cook for an additional 2 minutes. Add beer to pot and bring to a boil, and stir to remove browned bits form bottom of pan. Add to pot corn, zucchini, chipotle peppers, beans, cilantro and scallions. Cook for 5 minutes and add to chicken and broth already in the crockpot. Cook on high for 5 hours. Top with shredded Monterrey Jack cheese and Quesedillas.