1. Make chicken stock by placing water, quartered onion, cloves, celery, 2 bay leaves, peppercorns and salt in large pot of water. Bring to a boil. Add chicken breasts, return to a boil, then reduce heat to low and simmer 10 minutes. Remove pot from heat, cover and set aside to cool for 30 minutes. Drain stock and reserve, set chicken breasts aside and discard other ingredients.
2. While chicken is cooling, start chili by warming olive oil in large pot or Dutch oven over medium high heat. Add onion pieces, bell pepper pieces, carrots and 1 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Add garlic, jalapenos, oregano, thyme, paprika and 1 bay leaf; cook for additional 2 minutes. Add beer to pot, bring to a boil, and stir to remove browned bits from bottom of pan.
3. Add reserved chicken stock and simmer for 20 minutes, or until vegetables are tender. While simmering, remove chicken meat from reserved breasts shred meat. Add to pot shredded chicken, zucchini and corn; simmer 10 minutes longer. Add chipotle chile and beans, stir well to combine and simmer another 5 minutes. Serve chili with garnishes as desired.

Recipe courtesy of the National Chicken Council.

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