White Christmas Chili

• 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

1. 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.
2. Melt butter in a skillet; add celery and remaining onion, and saute until tender.
3. 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.
4. Process remaining 1 can beans in a blender until smooth, stopping to scrape down sides. Stir bean puree into chili.
5. Remove and discard bay leaf; stir in cilantro just before serving with desired toppings.

chicken, water, onion, butter, celery, great northern beans, green chiles, chicken broth, ground cumin, bay leaf, salt, ground red pepper, fresh cilantro, tortilla chips

Taken from www.myrecipes.com/recipe/white-christmas-chili-0 (may not work)