Hearty White Chicken Chili

• 1 broiler/fryer chicken (3-1/2 pounds), skin removed and cut up
• 2 celery ribs, cut into chunks
• 1 small onion, quartered
• 1 teaspoon whole peppercorns
• 3/4 teaspoon salt
• 6 cups water
• 8 corn tortillas (6 inches), cut into 1/4-inch strips
• 4 teaspoons canola oil, divided
• 3 celery ribs, chopped
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cans (15-1/2 ounces each) navy beans, rinsed and drained
• 2 medium tomatoes, chopped
• 1/2 cup reduced-fat sour cream
• 4 green onions, chopped
• 1/2 cup shredded reduced-fat cheddar cheese

1. Place the first six ingredients in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, 1 hour or until chicken is tender. Remove chicken; cool slightly. Strain broth, discarding vegetables and peppercorns; skim fat from broth. Set broth aside.
2. Preheat oven to 400u0b0. Remove meat from bones; cut into bite-size pieces and set aside. Discard bones.
3. In a bowl, toss tortilla strips with 1 teaspoon oil. Arrange strips on a
4. coated with cooking spray. Bake 8-12 minutes or until crisp, stirring once.
5. In a large saucepan, heat remaining oil over medium-high heat. Add celery, onions and garlic; cook and stir 6-8 minutes or until tender. Stir in flour and seasonings until blended. Gradually add 4 cups chicken broth (save remaining broth for another use).
6. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in beans, tomatoes and chicken. Reduce heat; simmer, covered, 15 minutes longer. Top servings with baked tortilla strips, sour cream, green onions and cheese.

chicken, celery, onion, peppercorns, salt, water, corn tortillas, canola oil, celery, onions, garlic, allpurpose, ground cumin, chili powder, salt, pepper, navy beans, tomatoes, sour cream, green onions, cheddar cheese

Taken from www.tasteofhome.com/recipes/hearty-white-chicken-chili/ (may not work)