White Chili

Here's another recipe for a cold day that is super easy!! Andy wasn't crazy about this because he says chili should be red. I had to pull a switcharoo on him like I did Andrew back when he was little. Andrew would never eat chicken. He would only eat turkey at Thanksgiving and Christmas. Dale and I liked chicken so I finally conjured up a way to get him to join us. I would buy a hen and roast it in the oven and tell him it was a baby turkey. He would eat that baby turkey up like it was going out of style! I wanted to eat white chili and I told Andy we would call it white bean and chicken soup so he'd like it better...and he does.

• 3 cans great northern beans with liquid
• 3--4 cut up chicken breasts—cooked and shredded (Reserve the chicken broth)
• 2--7 oz. can green chilies with liquid
• 3 bay leaves
• 1 medium onion chopped
• 2 stalks celery chopped
• 2 tsp. garlic salt
• Salt and ground cumin to taste

Mix beans, chilies, onions and celery in a large pot. Add reserved chicken broth as needed. While cooking, mash a few beans with a wooden spoon to make broth thicken. Season to taste. Stir frequently so the beans do not stick. Cook until onions and celery are tender. Stir in shredded chicken and heat through. Don't forget to remove the bay leaves!

Sprinkle a little cheese and optional sour cream or cilantro on top before serving.