White Chicken Chili

Ingredients

• 4-6 piece(s) Boneless, Skinless Chicken Breasts poached and shredded
• 1-2 tablespoon(s) oil
• 1 bunch(es) celery chopped
• 1 onion chopped
• 1 can(s) green chilies Drained
• 1-2 tablespoon(s) flour
• 1-2 tablespoon(s) cumin
• 1-2 pinch(s) salt to taste
• 1-2 pinch(s) black pepper to taste
• 1-2 teaspoon(s) garlic salt to taste
• 1-2 pinch(s) crushed red pepper to taste
• 2 can(s) Bushes Great Northern White Beans
• 1 container(s) chicken broth, fat free
• 1 package(s) Pepperjack cheese shredded
• 1 bag(s) Oyster Crackers
• 1 cup(s) raw white onion, optional chopped

Preparation

1. Slowly poach chicken in water. Let cool and shred into small pieces, set aside. In a large pot heat oil over med-hi heat. Add celery, stir and cover. Stirring occasionally, cook for 3-5 minutes or until desired tenderness. Add onion and cook for 2 minutes, stirring occasionally. Add flour, green chilies and cumin, stir till well mixed, mixture will be slightly lumpy. Add seasonings, broth and beans, mix well. Bring to a boil and then reduce heat to low and cook for 10 minutes. Add shredded chicken and cook 3-5 minutes more. Then remove from the heat, add 1-2 cups of cheese for extra creaminess! Serve additional cheese on side along with crackers and onion. Sour cream can also be a great addition!