Chef Humphreys White Bean Chicken Chili

This recipe came from the Ft. Wayne Magazine and the recipe was created by Chef Joseph Humphrey Executive Chef at the Allen County Memorial Colesium. I had this chili at a friends house today and I had to get the recipe. It was VERY good. I'm not sure of the exact cook/prep time.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 3⁄4 lb boneless chicken breast (cut into half in pieces)
• 1  medium onion (diced small)
• 2  celery ribs (diced small)
• 1  tablespoon  vegetable oil
• 1  tablespoon  minced garlic
• 1  teaspoon kosher salt
• 1  teaspoon black pepper
• 1 (4 ounce) can diced green chilies
• 2 (15 1/2ounce) cans great northern beans
• 6  cups chicken broth
• 2  cups heavy cream
• 1  bunch fresh cilantro, chopped roughly

Directions

1. Heat oil in stockpot over medium heat. Add chicken, onion, celery, salt, and pepper. Saute, stirring occasionally, until chicken is firm.
2. Add garlic, diced chilis and beans, and simmer for 3 minutes. Add stock and cream, and simmer for 20-30 minutes.
3. Check firmness of beans and continue to simmer until desired doneness.
4. Finish with cilantro when you serve soup into bowls.