Kimba's Spicy White Chicken Chili

Place chicken and broth in a large soup pot. Add additional water, just enough to barely cover chicken. Add chopped onion, celery, cumin, three cloves of the garlic (pressed or finely chopped), seasoning salt and cayenne pepper Cook on medium high until chicken is cooked and tender.

Meanwhile, in oven or toaster oven, place remaining garlic head (peelings on) in foil and drizzle with olive oil. Bake at 400 degrees for 10-15 minutes or until garlic is soft. Remove peelings and place in large bowl. Drain and rinse two cans of the white beans and add to the bowl with the garlic. Using a potato masher or hand-held blender, blend beans and garlic. Set aside.

Remove chicken pieces from broth and place on cutting board, reserving the broth in the pot and keeping heat on medium-low. Shred chicken using two forks. Return chicken to broth.

Add bean-garlic mixture to pot, along with remaining cans of beans (drained and rinsed), jalapenos and Ring of Fire. Allow to cook uncovered at least one hour (or several hours), stirring occasionally. (Note: If chili is too thin, add Wondra mixed with warm water until desired consistency is reached).

Before serving, stir in fresh cilantro and lime juice.

Serve chili in bowls and top with sour cream, avocado and salsa as desired.