Country Chevrolet Award Winning White Chicken Chili

2-1/2 to 3 lb. chicken breast
Coat chicken breast with a mixture of salt, white pepper,
and chili powder. Place in refrigerator overnight.
Cook chicken breasts on the grill and shred when cool enough to handle.

2 large onions, chopped
2 cups diced celery
2-3 or more garlic cloves, chopped
½ cup butter
1/3 cup flour
1-1/2 cups chicken broth
2 cups Half and Half

In a large soup kettle, melt 6 T. butter on low heat. Whisk in 1/3 cup flour and cook for 3 minutes on low heat. Stir in 1-1/2 cup chicken broth and 2 cups Half and Half. Sauté onion, garlic, and celery in 2 T. butter until soft and add to soup kettle. Bring mixture to a boil and simmer for 5 minutes.

Stir in:
2-3 tsp. green Tabasco
1-1/2 tsp. chili powder
1 or more tsp. cumin
Pinch salt
1-1/2 tsp. white pepper
Juice of 1 lime
3 cans chopped green chilies
2 cans white corn
1 can chopped jalapeño peppers