4 skinned and boned chicken breast halves
5 c. water
1 large onion, chopped and divided
2 tbsp. butter
2 celery ribs, chopped
3 (16 oz.) cans Great Northern beans, rinsed, drained and divided
3 (4.5 oz.) cans chopped green chilies
1 c. canned chicken broth
1 tsp. ground cumin
1 bay leaf
1 tsp. salt
1/8 tsp. ground red pepper
1 tbsp. chopped fresh cilantro
toppings (tortilla chips, shredded Colby-Jack cheese, salsa, sour cream)

Place chicken, 5 cups water and half of onion in a large Dutch oven over medium-high heat and cook 15 to 18 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven. Cut chicken into bite-size pieces; set aside.

Melt butter in a skillet; add celery and remaining onion and saut until tender. Stir chicken, celery mixture, 2 cans beans and next 6 ingredients into broth in Dutch oven and bring to a boil. Reduce heat to medium-low and cook 1 hour, stirring frequently, until thickened. Process remaining 1 can beans in a blender until smooth, stopping to scrape down sides. Stir bean puree into chili. Remove and discard bay leaf; stir in cilantro just before serving with desired toppings.

Makes 6 to 8 servings.