White Christmas Chili

Yield: Makes 6 to 8 servings

Ingredients

• 4  skinned and boned chicken breast halves
• 5  cups  water
• 1  large onion, chopped and divided
• 2  tablespoons  butter or margarine
• 2  celery ribs, chopped (about 1/3 cup)
• 3  (16-ounce) cans great Northern beans, rinsed, drained, and divided
• 3  (4.5-ounce) cans chopped green chiles
• 1  cup  canned chicken broth
• 1  teaspoon  ground cumin
• 1  bay leaf
• 1  teaspoon  salt
• 1/8  teaspoon  ground red pepper
• 1  tablespoon  chopped fresh cilantro
• Toppings: tortilla chips, shredded Colby-Jack cheese, salsa, sour cream

Preparation

Place chicken, 5 cups water, and half of onion in a large Dutch oven over medium-high heat, and cook 15 to 18 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven. Cut chicken into bite-size pieces; set aside.

Melt butter in a skillet; add celery and remaining onion, and sauté until tender.

Stir chicken, celery mixture, 2 cans beans, and next 6 ingredients into broth in Dutch oven, and bring to a boil. Reduce heat to medium-low, and cook 1 hour, stirring frequently, until thickened.

Process remaining 1 can beans in a blender until smooth, stopping to scrape down sides. Stir bean pureé into chili.

Remove and discard bay leaf; stir in cilantro just before serving with desired toppings.