4 skinless boneless chicken breasts
5 c. water
1 large onion, chopped and divided
2 Tbsp. butter
2 celery ribs, chopped
3 (16-oz.) cans great Northern beans, rinsed, drained, divided
3 cans (4.5-oz. each) chopped green chiles
1 c. chicken broth
1 tsp. ground cumin
1 bay leaf
1 tsp. salt
1/8 tsp. ground red pepper
1 Tbsp. chopped fresh cilantro

Place chicken, 5 cups water, and half of onion in a large Dutch oven over medium-high heat, and cook 1 hour or until chicken is very tender. Remove chicken, reserving cooking broth in Dutch oven. Cut chicken into bite-size pieces; set aside.

Melt butter in a skillet; add celery and remaining onion, and sauté until tender. Stir chicken, celery mixture, 2 cans of beans, and next 6 ingredients into broth in Dutch oven, and bring to a boil. Reduce heat to medium-low, and cook at least 1 hour, stirring frequently, until thickened. Process remaining 1 can beans in a blender until smooth, stopping to scrape down sides. Stir bean puree into chili. Heat soup to simmering. Remove and discard bay leaf; stir in cilantro just before serving.