Ingredients
1 broiler/fryer chicken (3-1/2 pounds), skin removed and cut up2 celery ribs, cut into chunks1 small onion, quartered1 teaspoon whole peppercorns3/4 teaspoon salt6 cups waterCHILI:8 corn tortillas (6 inches), cut into 1/4-inch strips4 teaspoons canola oil, divided3 celery ribs, chopped2 medium onions, chopped2 garlic cloves, minced1/4 cup all-purpose flour1 tablespoon ground cumin1 tablespoon chili powder1/2 teaspoon salt1/2 teaspoon pepper2 cans (15-1/2 ounces each) navy beans, rinsed and drained2 medium tomatoes, chopped1/2 cup reduced-fat sour cream4 green onions, chopped1/2 cup shredded reduced-fat cheddar cheese
Preparation
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.
Preheat oven to 400°. Remove meat from bones; cut into bite-size pieces and set aside. Discard bones.
In a bowl, toss tortilla strips with 1 teaspoon oil. Arrange strips on a baking sheet coated with cooking spray. Bake 8-12 minutes or until crisp, stirring once.
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).
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.
