1Place chicken breast in Dutch Oven with 5 cups of water (or to cover) , 1/2 of chopped onion, 1 tsp salt. Bring to boil, cover and cook 45 minutes or until tender. Remove Chicken. Then remove skin and bones from chicken, sitting broth aside. Cut chicken into bite size peices; place back into broth. Place on low heat.
2Melt butter in medium sauce pan,add celery and remaining onion, saute' until tender. Set aside.
3Stir celery mix into broth mix, add 2 of the 3 cans of beans (rinsed & drained), chopped green chilies, chicken broth, cumin, bay leaf,and red pepper. Add a little black pepper if you desire. Bring to boil and turn down to med/ low. Cook one hour, stirring frequently, until thickened.
4Process the remaining one can of beans in a blender until smooth. Stopping to smooth down sides. Stir bean pure'e into chili.
5Remove and discard bay leaf, stir in Cilantro just before serving with DESIRED TOPPINGS.