Chicken White Bean Chili

• 8 cups chicken stock/broth
• 5 cans Great Northern white beans rinsed and drained (1 can reserved)
• 1 bay leaf
• 4 small cans mild chopped green chilis
• 4 boneless skinless chicken breasts (about 1.25-1.5 lbs)
• 1 onion chopped
• 2 ribs of celery thinly sliced
• 1 teaspoon red pepper flakes
• 1 teaspoon cumin
• 2 Tablespoons butter
• Salt to taste
• Note: For thicker style soup reduce stock from 8 cups to 6 cups.
• Garnish with Tortilla Chips, Montery Jack/Pepper Jack Cheese, Sour Cream, Cilantro, or Salsa.

1. Bring chicken stock/broth to boil in a large dutch oven. Add 1/2 chopped onion and chicken breast. Boil chicken 20 mins.
2. Meanwhile in a small saute pan melt butter and add celery and the other half of chopped onion.
3. Take out and chop into small bite sized pieces. Add chicken back to pot.
4. At this point add 4 cans rinsed beans, bay leaf, cumin, red pepper flakes, sauteed onions and celery, salt and green chilis.
5. Reduce heat to medium-low and cook for 1 hour to allow flavors to meld together.
6. After 1 hour puree 1 can of rinsed drained beans and add to soup. Mix in well. Cool and serve with garnishes of your choice.

chicken stockbroth, great northern white beans, bay leaf, green chilis, chicken breasts, onion, celery, red pepper, cumin, butter, salt, tortilla chips

Taken from www.epicurious.com/recipes/member/views/chicken-white-bean-chili-50016872 (may not work)