white chicken chili

4 T butter

1 large onion, chopped

2 celery ribs, chopped

4-5 chicken pieces in 1" pieces (thighs are best)

5 C water

1 C chicken broth

3 cans of Great Northern beans, drained, rinsed, and divided

3 cans chopped green chilies

1 t ground cumin

1 t salt

1/2 t ground pepper

1/8 t ground cayenne pepper

1 T fresh cilantro, chopped (optional)

Saute the onion, celery, and chicken pieces in the butter in a large soup pot until softened.

Add the liquids and seasonings, and 2 cans of the beans. Cover, reduce heat, and simmer for about an hour.

Process the remaining can of beans in a food processor until smooth. Stir it into the soup, bring it back to a simmer and then remove from heat. Serve with the cilantro or other recommended toppings.