Chef Humphreys White Bean Chicken Chili

• 34 lb boneless chicken breast (cut into half in pieces)
• 1 medium onion (diced small)
• 2 celery ribs (diced small)
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 (4 ounce) can diced green chilies
• 2 (15 1/2 ounce) cans great northern beans
• 6 cups chicken broth
• 2 cups heavy cream
• 1 bunch fresh cilantro, chopped roughly

1. Heat oil in stockpot over medium heat.
2. Add chicken, onion, celery, salt, and pepper.
3. Saute, stirring occasionally, until chicken is firm.
4. Add garlic, diced chilis and beans, and simmer for 3 minutes.
5. Add stock and cream, and simmer for 20-30 minutes.
6. Check firmness of beans and continue to simmer until desired doneness.
7. Finish with cilantro when you serve soup into bowls.

chicken breast, onion, celery, vegetable oil, garlic, kosher salt, black pepper, green chilies, great northern beans, chicken broth, heavy cream, fresh cilantro

Taken from www.food.com/recipe/chef-humphreys-white-bean-chicken-chili-358826 (may not work)