1 9 oz jar salsa(I use medium,spicy is fine if you like it hotter)
3 stalks celery finely chopped
1 finely chopped onion
1/2 of a green pepper,finely chopped
3 cloves garlic,minced
1 tbsp butter
1 jar great northern beans(or 2 cans)
2 14oz cans chicken broth
about 3 cups cubed cooked chicken(no need to be exact)
2 bay leaves
1/2 cup cream
2 tbsps cornstarch
Cook celery,onion,pepper and garlic in butter until tender.Add beans,broth,salsa,bay leaves and chicken.Bring to boil,turn down heat and simmer about 10 minutes.Remove bay leaves.
Combine cream and cornstarch and stir well.Stir into chili and cook until smooth.
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Comments: 6
I have loved white chili since the first time I had it. My variation uses diced tomatoes and green chiles instead of salsa, has no cream or cornstarch in it, and adds cumin and cloves to the broth. Different, but who's to say what's best as long as it all tastes good?