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Pot Luck Wednesday ~ Happy White Chili

by on September 4, 2013

This recipe is by Cora Blu. 🙂 ~ Enjoy!

I took this image from Pillsbury.com

1c5911d1-f708-4ac7-b76e-a0116f496bfcWhite  happy Chili

4 skinned and boned chicken breasts halves (thigh meat is taster)

5 cups water

 1 large onion, chopped and divided

2 tbsp 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. (Sidepoint: Green chiles are also amazing in chicken smothered in tomatoes.)

1 cup canned chicken broth

1 tsp ground cumin

1 bay leaf

1 tsp salt

1/8 tsp ground red pepper

1 tbsp chopped fresh cilantro (if it’s not your preference, leave it out)

Toppings: tortilla chips, shredded Colby-jack cheese, salsa and or sour cream.

Place chicken in 5 cups of water, and half of onion in a large pot over medium heat for 15 to 18 minutes or until chicken is tender.

Remove and cut into bite size pieces. Set off to the side.

Melt butter in a skillet, add celery, and remaining onion, and sauté until tender. Stir in chicken, celery mixture, 2 cans of beans (rinsed) and the next six ingredients into the broth in the large pot. Reduce heat to medium to low, and cook 1 hour, stirring frequently, until thickened. Process remaining 1 can of beans in a blender until smooth. Scrape down the sides. Stir the bean puree into the chili.

Remove from heat and REMOVE bay leaf. Toss in cilantro if you like right before you serve.

Enjoy. Makes 6 to 8 servings.

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