Bowl of creamy Blonde Chicken Chili with garnishes and spices

Michelle’s Blonde Chicken Chili

ByCasey Monroe

Why Make This Recipe

Michelle’s Blonde Chicken Chili is a warm and comforting dish that is easy to prepare and perfect for family gatherings. This chili has a unique flavor due to the combination of chicken, green chilies, and spices, making it a fantastic choice for anyone looking to enjoy a hearty meal. It’s also great for meal prep, so you can enjoy it throughout the week. Plus, it’s packed with protein and beans, making it a satisfying option for any meal.

How to Make Michelle’s Blonde Chicken Chili

To create Michelle’s Blonde Chicken Chili, follow these straightforward steps. This recipe is designed to be simple, so even those who are new to cooking can manage it with ease.

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

Directions:

  1. Warm the oil in a large skillet over medium-high heat. Add the cubed chicken and cook until all pieces are evenly brown, stirring occasionally. Then, add the chopped onion and cook until it becomes translucent. Once done, drain the mixture and set it aside.

  2. In a large saucepan over medium heat, combine the chicken broth and green chile peppers. Bring the mixture to a boil. Stir in 3 cans of Great Northern beans, garlic powder, cumin, oregano, cilantro, and crushed red pepper. Then, incorporate the chicken-onion mixture. Reduce the heat.

  3. Let the chili simmer for at least 30 minutes. If you prefer a thicker consistency, you can add beans from the remaining cans as desired.

How to Serve Michelle’s Blonde Chicken Chili

Serve Michelle’s Blonde Chicken Chili hot in bowls. You can enjoy it plain or add toppings for extra flavor. Consider garnishing with shredded cheese, sour cream, or extra cilantro. It pairs well with cornbread or tortilla chips for a delightful meal.

How to Store Michelle’s Blonde Chicken Chili

To store any leftover chili, let it cool completely, then transfer it to airtight containers. It can be kept in the refrigerator for about 4-5 days. For longer storage, consider freezing the chili. It can last up to 3 months in the freezer. Just reheat it on the stove or in the microwave when you’re ready to enjoy it again.

Tips to Make Michelle’s Blonde Chicken Chili

  • For added depth of flavor, try seasoning the chicken with salt and pepper before cooking it.
  • If you want a milder chili, use fewer crushed red pepper flakes.
  • You can also add some corn for a sweet crunch and extra texture.

Variation

If you want to switch things up, feel free to substitute the chicken with turkey or even a plant-based protein for a vegetarian version. Additionally, try using different beans or a mix of beans for added flavor and nutrition.

FAQs

1. Can I use pre-cooked chicken for this chili?
Yes, you can use pre-cooked chicken. Just add it when you combine the broth and spices to heat it through.

2. Is this chili spicy?
The chili has a mild spice level due to the green chilies and crushed red pepper. You can adjust the spice by using less red pepper.

3. Can I add other vegetables to this chili?
Absolutely! Feel free to add vegetables like bell peppers, zucchini, or carrots for added nutrition and flavor.