Hearty White Chicken Chili

1. 1

   Place the first six ingredients in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, 1 hour or until chicken is tender. Remove chicken; cool slightly. Strain broth, discarding vegetables and peppercorns; skim fat from broth. Set broth aside.

2. 2

   Preheat oven to 400u00b0. Remove meat from bones; cut into bite-size pieces and set aside. Discard bones.

3. 3

   In a bowl, toss tortilla strips with 1 teaspoon oil. Arrange strips on a

4. 4

   coated with cooking spray. Bake 8-12 minutes or until crisp, stirring once.

5. 5

   In a large saucepan, heat remaining oil over medium-high heat. Add celery, onions and garlic; cook and stir 6-8 minutes or until tender. Stir in flour and seasonings until blended. Gradually add 4 cups chicken broth (save remaining broth for another use).

6. 6

   Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in beans, tomatoes and chicken. Reduce heat; simmer, covered, 15 minutes longer. Top servings with baked tortilla strips, sour cream, green onions and cheese.

* Per serving · 4 servings · Values may vary.