Try this amazing, and slightly unusual, recipe for white chicken chili. Football food, or anytime food!

(makes 8 to 10 servings)

Ingredients

2 tablespoons Canola oil

2 ribs celery and 1 peeled medium onion, diced medium

3 medium bell peppers (any color) diced medium

Salt, pepper, and Cajun or Creole seasoning, to taste

2 teaspoons ground cumin

2 to 3 garlic cloves, sliced or minced

4 (15oz) cans white beans, drained

1 (7oz) can diced green chiles, drained

2 to 3 bay leaves

1 qt (32oz) carton chicken stock, lowest sodium possible

1 (8oz) container sour cream

1 lb. diced or shredded cooked chicken

Choice of garnishes (chopped green onions, chopped chives, chopped cilantro, diced avocado, jalapeno slices, shredded white cheese, corn chips, and/or lime wedges)

Instructions

In a large Dutch oven, heat Canola oil over medium heat.

Add in diced celery, onions, and bell peppers.  Season with salt, pepper, Cajun seasoning, and ground cumin.  Cook, stirring occasionally, until softened, about 5 to 7 minutes.

Add garlic cloves.  Stir and cook for 1 more minute.

Add drained beans, drained green chiles, bay leaves, and chicken stock.  Stir to combine.

Cover partially and adjust heat to a simmer.  Cook for 30 minutes, stirring occasionally.

Uncover and simmer to reduce liquid if necessary.  Reduce heat, and stir in sour cream until just combined and creamy.

Fold in cooked chicken until heated through.

Ladle into bowls, garnish to taste, and serve right away.