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
• 1 tablespoon garlic powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons chopped fresh cilantro
• 1 teaspoon crushed red pepper

Steps

1. Heat oil in a large skillet over medium-high heat. Add chicken; cook, stirring occasionally, until pieces evenly browned. Add onion; cook and stir until translucent. Drain mixture. Set aside.
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 red pepper flakes; stir in chicken-onion mixture until incorporated. Reduce heat.
3. Simmer chili for at least 30 minutes, adding remaining 2 cans great Northern beans for a thicker consistency.