White Chicken Chili

White Chicken Chili
1 t canola oil
1 c chopped onion
1/2 c chopped celery
1 t minced garlic
1 1/2 lbs chicken- cubed
1 (4oz) can green chilies
1 T chili powder
1 t dried oregano
1 t ground cumin
1/2 t salt
1/4 t cayenne pepper
30 oz can Great Northern beans, drained
1 T dried cilantro
4 c chicken broth


Assembly Directions:
In a large stockpot over medium high heat, combine oil, onion, celery, garlic, and chicken. Cook, stirring constantly for 5 minutes. Add green chilies, chili powder, oregano, cumin, salt, and cayenne pepper. Cook, stirring 2 minutes. Add chicken broth, beans, and cilantro, bring to a boil, reduce heat to medium and simmer for 15 minutes. Remove from heat and allow to cool.
Freezing Directions:
Put in gallon size ziplock. Double bag soups! Seal, label, and freeze.
Serving Directions:
Thaw overnight in the refrigerator. Heat the soup in the microwave or on low on the stovetop until heated through. Garnish with cheese and sour cream and serve with tortilla chips.