White Chicken Chili

48 oz. jar of Randall Northern Beans
3 cans chopped green chilies
2 stalks celery, chopped
1 onion, chopped
3-5 cups of water
1 tsp. cumin
1/4 tsp. red pepper (cayenne)
3 chicken breasts
1 can chicken broth
Cilantro

Boil whole chicken breasts in water with celery and onion. Dice cooked chicken, reserving stock.

Variation: Make chicken stock using chicken bouillon or chicken base and 3-5 cups of water. Add celery, onion and canned chicken breast and bring to a boil.

Place 2 cups of northern beans in blender with can of chicken broth. Puree until smooth. Add to chicken stock.

Add all remaining ingredients and simmer over low heat.

Serve with corn bread and a side salad.

Quick and easy!!!