White Chili

Yields 8 servings

Place chicken, five cups water, and half of onion in a large Dutch even 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 saute 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 food processor 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.

Per Serving (excluding unknown items): 694 Calories; 6g Fat (7.5% calories from fat); 52g Protein; 111g Carbohydrate; 35g Dietary Fiber; 42mg Cholesterol; 470mg Sodium. Exchanges: 7 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1/2 Fat.