White Chicken Chili

3 - boneless, skinless chicken breasts
1 - medium onion, chopped
1 cup of chopped celery
1 - green pepper, chopped
3 - cloves of garlic, minced
2 - 15.5 oz cans of great northern beans
2 - 4 oz cans of green chilies
1 - 7 oz can of salsa verde
1 - 14 oz can of chicken broth
2/3 cup of water
2 - teaspoons of ground cumin
1/4 teaspoon of white pepper
salt to taste

In a saucepan, cover the chicken breasts with the chicken broth and water. Simmer until chicken is done....then remove chicken from broth and set aside to cool. Save the broth to use later.

In a large pot, combine the onion, green pepper, garlic and celery with a little water and simmer with the oregano, cumin and white pepper until tender.

Add the green chilies, salsa verde and great northern beans. Cut the cooked and cooled chicken into small pieces, and add to the pot. Also use some fresh cilantro, if you want.

Add the saved chicken broth and simmer without the lid until it thickens a little....or you can thicken it more by adding a teaspoon of corn starch mixed with a little cold water.

Season with salt to taste.

Add another can of great nothern beans for more servings.