Michelle's Blonde Chicken Chili
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, divided
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons chopped fresh cilantro
- 1 teaspoon crushed red pepper
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Instructions
- 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.
- 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.
- Simmer chili for at least 30 minutes, adding additional beans from the remaining cans for a thicker consistency as desired.
Source
Original recipe: View Original