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White Christmas Chili

Yield Makes 6 to 8 servings
This 5-star White Christmas Chili Recipe is sure to become a staple during the winter. It earned its high rating because it's easy and great to make for company.


  • 4 skinned and boned chicken breast halves
  • 5 cups water
  • 1 large onion, chopped and divided
  • 2 tablespoons butter or margarine
  • 2 celery ribs, chopped (about 1/3 cup)
  • 3 (16-ounce) cans great Northern beans, rinsed, drained, and divided
  • 3 (4.5-ounce) cans chopped green chiles
  • 1 cup canned chicken broth
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 tablespoon chopped fresh cilantro
  • Toppings: tortilla chips, shredded Colby-Jack cheese, salsa, sour cream

How to Make It

  1. 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.

  2. Melt butter in a skillet; add celery and remaining onion, and sauté until tender.

  3. 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.

  4. Process remaining 1 can beans in a blender until smooth, stopping to scrape down sides. Stir bean pureé into chili.

  5. Remove and discard bay leaf; stir in cilantro just before serving with desired toppings.