4 skinned and boned chicken breast halves
5 c water
1 large onion, chopped and divided
2 T butter or margarine
2 celery ribs, chopped (about 1/3 cup)
3 (16 oz) cans great Northern beans, rinsed, drained, and divided
3 (4.5 oz) cans chopped green chiles
1 c canned chicken broth
1 t ground cumin
1 bay leaf
1 t salt
1/8 t ground red pepper
1 T chopped fresh cilantro
Toppings: tortilla chips, shredded cheese, salsa, sour cream
Place chicken, 5 c 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.
Time: 2 hours Serves 6-8
I believe this is a Southern Living recipe. I have been making it for more than a decade. Leftovers freeze well.