White Chili

White Chili

  • 4 stocks celery, chopped
  • one medium onion, chopped
  • 2 pounds boneless chicken breast meat
  • 2 cups of water
  • 2 tablespoons chicken soup base
  • 1 small can of chopped green chilies, drained
  • 3 – 16 oz. cans white kidney beans with juice
  • salt, pepper, cayenne pepper and paprika to taste

In a large skillet, brown the celery and onion in 1 T. butter. Remove and set aside while you brown the chicken breasts. Chop up the chicken breasts into small bite-size pieces as soon as they are cooked. Add the celery and onion back in with the chopped cooked chicken.

Add two cups of water and when boiling, add the chicken base and stir until dissolved. Add chopped green chilies and beans with the juice and continue to simmer on low heat for about 2 hours with the skillet covered. Add all the spices during this time to your personal taste.

Serve with bread, crackers and shredded cheese.

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