Winter White Chili

Its that time. Or if its still too warm crank the AC and pretend. We like to experiment with the spices and what's in the refrigerator, so use this as great base for your culinary creativity. We have heard this freezes well, but I have never had any left over.



4 boneless skinless chicken breast halves
1 onion, chopped
¾ cup diced celery
½ cup diced red or yellow bell pepper
4 minced garlic cloves
4 teaspoons ground cumin
1/4 teaspoon powdered clove
1 bay leaf
1 teaspoon chili power
1 teaspoon dried oregano
2-3 tablespoons fresh cilantro
1-3 dashes celery seed (not celery salt)
1-2 Tablespoons extra virgin olive oil
2 cups chicken broth
1 cup vegetable broth
¼ cup green chilies chopped fine
15 oz white beans (drained weight, from dried or canned beans.)
2 cups jalapeño jack cheese, grated (or your favorite melting cheese)

• In a 4 quart soup pan or Dutch oven combine and heat Chicken and Vegetable stock over medium heat, add bay leaf, salt and pepper to taste.
  
• Cube the chicken breast halves. Sprinkle with salt and pepper then sauté in olive oil until golden. Remove from skillet and reserve.
  
• Add a dash more olive oil to pan and Sauté onions, celery, bell pepper and garlic, until tender (translucent).
• Add the chicken back with the spices and toss for 15 seconds to combine.
• Transfer chicken and veggies into pan with heated stock add chilies.
• Simmer covered for 15 minutes. Remove bay leaf.
  
• Stir in cooked beans and cheese until melted and well blended.
• Season to taste. Sprinkle with chopped cilantro and serve with sour cream.
• Great with Southern or Tex-Mex cornbread.