White Chicken Chili

2 cups diced onions
2 cups diced celery
5 garlic cloves, chopped
1/2 cup vegetable oil
2-3 pounds chicken breast,

6 cups chicken broth**
1 bay leaf
1 (7-ounce) can chopped green chilies
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon dry mustard
1 teaspoon basil
1 teaspoon Old Bay seasoning
1/2 teaspoon Cajun seasoning
1/3 of a 7-ounce can chipotle in adobo, chopped
1 pickled jalapeno, chopped (or fresh if preferred)
1 pounds white beans, soaked overnight ***
1/2 cup ½ or heavy cream
8 ounces sour cream

8 oz shredded mozzarella

Sauté onion, celery, and garlic in oil until tender, about 5 minutes. In a large stockpot add chicken, water, bay leaf, chilies, oregano, cumin, dry mustard, basil, Old Bay, Cajun seasoning, chipotle, chicken base, and jalapeno and simmer for 1 1/2 hours. Pull breasts out and shred with fork and add back into pot.

Add the drained beans and heavy cream and simmer for 1 hour, or until the beans are tender. Add sour cream either mixed in or a dollop in the middle of each serving.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results

***can substitute 5 cans of White Northern, or white beans drained in place of soaking beans overnight***

** reduce chicken broth to 2-3 cups if using canned beans***

My best batch was made with presoaked beans 8-10 hours, then everything (except cram and sour cream) into a crock-pot (after the sauté process) for eight hours. Add ½ & ½ just before serving…

Serve with tortillas and sliced avocado for a extra nice touch!

Courtesy Shelly Larsen. Shelly's an amazing cook and an amazing woman.