Michelle's Blonde Chicken Chili
Medium Soup

Michelle's Blonde Chicken Chili

Total Time
1h 26m
23m prep ยท 63m cook
Servings
4 people
Rating
โ€”
Difficulty
Medium
21 views

People who have tasted this thick mix of beans, spices, and chicken can't get enough. I've placed in my workplace's annual Halloween chili cook-off for the last three years. This blonde chicken chili looks strange โ€” tastes great! Serve with shredded Monterey Jack cheese and warm flour tortillas.

Ingredients

  • 1 tablespoon vegetable oil
  • 3 pounds skinless , boneless chicken breast meat - cubed
  • 1 cup chopped onion
  • 2 cups chicken broth
  • 2 cans chopped green chile peppers , 4 ounce
  • 5 cans Great Northern beans , 14.5 ounce
  • 1 tablespoon garlic powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons chopped fresh cilantro
  • 1 teaspoon crushed red pepper

Instructions

  1. 1

    Warm oil in a large skillet over medium-high heat. Cook chicken in hot oil, stirring occasionally, until all pieces are evenly brown. Add onion; cook and stir until translucent. Drain mixture and set aside.

  2. 2

    Combine chicken broth and green chile peppers in a large saucepan over medium heat; bring to a boil. Stir in 3 cans Great Northern beans, garlic powder, cumin, oregano, cilantro, and crushed red pepper. Stir in chicken-onion mixture until incorporated. Reduce heat.

  3. 3

    Simmer chili for at least 30 minutes, adding additional beans from the remaining cans for a thicker consistency as desired.

Rate this Recipe

/5 from

Be the first to rate!

Sign in to rate

Nutrition Facts

Per serving

๐Ÿณ

Want to cook this?

Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.

Sign In to Save Recipe Create Free Account

Suggest an Edit

Help improve this recipe's categorization, image, or dietary info. Earn points and badges!

Suggest Changes in App

Prefer a printed copy? Use our print-friendly view with adjustable servings and font size.

Open Print View