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Michelle's Blonde Chicken Chili
Michelle's Blonde Chicken Chili
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Award-winning hearty chicken and bean chili with a bold spice blend. Perfect for Halloween festivities. Top with melty Monterey Jack cheese and pair with warm tortillas.
Ingredients:
  • 1 tablespoon vegetable oil
  • 3 pounds skinless, boneless chicken breast meat - cubed
  • 1 cup chopped onion
  • 2 cups chicken broth
  • 2 (4 ounce) cans chopped green chile peppers
  • 5 (14.5 ounce) cans great Northern beans, undrained
  • 1 tablespoon garlic powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons chopped fresh cilantro
  • 1 teaspoon crushed red pepper
Instructions:
  • Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until evenly browned. Stir in onions and cook until translucent. Drain mixture and set aside.
  • In a large saucepan over medium heat, bring the chicken broth and green chile peppers to a boil. Add the 3 cans of great northern beans, along with garlic powder, cumin, oregano, cilantro, and crushed red pepper. Mix in the chicken and onion, then simmer on low heat for at least 30 minutes. Adjust thickness by adding more beans from the extra cans if needed.

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