A Different Take On Chili

This is a recipe that comes from my aunt. She found it several years ago in a magazine. There are many varieties of this recipe out there, but I like this one the best. It is easy, yummy, and you could even make it in the crockpot if you wish. I would love to hear from you if you try this! It is the perfect time of year for this right now. I do not like this as well when the weather is not cool. I also use this recipe for recipe swaps.

White Chicken Chili:

4 chicken breats
5 cups water
1 onion, finely diced
2 Tbsp. butter
2 ribs celery, finely diced
3 16oz. cans Northern beans, rinsed and drained
3, 4 1/2oz. cans chopped green chiles
1 cup chicken broth
1 tsp. cumin
1 bay leaf
1 tsp. salt
1/8 tsp. ground red pepper
1 Tbsp. chopped fresh cilantro

Place chicken, water, and 1/2 onion in Dutch oven over medium high heat. Cook until chicken is tender. Remove the chicken and reserve the broth. Cut chicken into bite sized pieces, reserving them on the side. Melt butter in skillet. Add remaining onion. Saute until tender. Stir chicken, celery mixture, 2 cans beans, green chiles, chicken broth, ground cumin, bay leaf, salt, and red pepper in Dutch oven. Bring to a boil. Reduce heat to medium low. Cook 1 hour, stirring frequently until thick. Process remaining 1 can beans in blender until smooth. Stir bean puree into chili. Remove and discard bay leaf. Stir in cilantro just before serving.