WHITE WINTER CHILI

WHITE WINTER CHILI image

Provided by Jewel Hall

Categories Chili

Time 2h15m

Number Of Ingredients 13

Previous Next

4 chicken breast
5 c water
1 large onion, chopped and divided
1/3 c diced celery
3 can(s) (16 oz) great northern beans, rinsed, drained, and divided
3 can(s) (4.5 oz) chopped green chilies
1 c canned chicken broth
1 tsp ground cumin
1 bay leaf
1 tsp salt
1/8 tsp ground red pepper
1 Tbsp fresh chopped cilantro
TOPPINGS: TOORTILLA CHIPS, SHREDDED COLBY - JACK CHEESE, SALSA OR SOUR CREAM

Steps:

1. Place chicken breast in Dutch Oven with 5 cups of water (or to cover) , 1/2 of chopped onion, 1 tsp salt. Bring to boil, cover and cook 45 minutes or until tender. Remove Chicken. Then remove skin and bones from chicken, sitting broth aside. Cut chicken into bite size peices; place back into broth. Place on low heat.
2. Melt butter in medium sauce pan,add celery and remaining onion, saute' until tender. Set aside.
3. Stir celery mix into broth mix, add 2 of the 3 cans of beans (rinsed & drained), chopped green chilies, chicken broth, cumin, bay leaf,and red pepper. Add a little black pepper if you desire. Bring to boil and turn down to med/ low. Cook one hour, stirring frequently, until thickened.
4. Process the remaining one can of beans in a blender until smooth. Stopping to smooth down sides. Stir bean pure'e into chili.
5. Remove and discard bay leaf, stir in Cilantro just before serving with DESIRED TOPPINGS.