Michelle's Blonde Chicken Chili

Michelle's Blonde Chicken Chili


"People who have tasted this thick mix of beans, spices and chicken say: 'So good it'll make you perky and stupid!' I've placed in my workplace's annual Halloween chili cook-off for the last three years. Looks strange -- tastes great! Serve with shredded Monterey Jack cheese and warm flour tortillas."

Ingredients 1 h {{adjustedServings}} servings 412 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 47.2 g
  • 94%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a large skillet over medium-high heat, place the vegetable oil and chicken. Cook the chicken, stirring occasionally, until all pieces are evenly brown. Stir in the onions. Cook until translucent. Drain mixture and set aside.
  2. In a large saucepan over medium heat, bring the chicken broth and green chile peppers to a boil. Stir in 3 cans great northern beans, garlic powder, cumin, oregano, cilantro and crushed red pepper. Stir in the chicken and onion mixture, and reduce heat. Simmer 30 minutes or longer, adding additional beans from the remaining cans for a thicker consistency as desired.
Tips & Tricks
Slow Cooker Chicken Cacciatore

Favorite Italian chicken dish prepared in a slow cooker.

Smoked Sausage White Bean Chili

See how to make a simple smoked sausage and white bean chili in just minutes.

Rate recipe

Your rating


Reviews 179

  1. 216 Ratings


I hate the reviews that state: this was a great/awful recipe, but I didn't follow any of the directions or use any of the right ingredients. That said, I love this recipe. However, I use about 4-5 cloves garlic in place of the powder, double the chilies and add celery. I also saute the garlic, onion, celery, and chilies, add the broth and boil the chicken in the broth. (Because of this, I usually add a few cups more broth.) When the chicken is cooked, I shred it and put it back in the broth and add the beans. I also mash up some of the beans for a thicker soup. I've made this the night before, refrigerated and heated in a slow cooker the next morning. It's very yummy. This is excellent for left overs also.


Excellent Recipe. I replaced one can of green chili's with a can of jalepenos instead, and it added even more spunk to this recipe. I added garlic as well.. because I love it! This was great, and it sat in my crock pot for 6 hourss on low and maintained perfectly all day. Great as a leftover too. One recommendation *** drain the beans so the slimy consistency is gone, replace liquid by using the remainder of the chicken broth(I used a whole can of fat free chicken broth), then use your blender or a fork to mash the last 2 cans before adding them in.


This was a really good chicken chili. My family loved it! I always read reviews and make a few changes based on what I read. Here is what I did: I made this in the crock pot so I used whole chicken breasts. They were easy to shred at the end which gave the chicken the texture I wanted. I also added more garlic, cumin and oregano. I find that any dish with beans often needs more spice when it cookes so long. I added a can of Rotel Tomatos (spiced up chopped tomatoes) to it as well. Before adding the beans, I drained them and rinsed them. I always drain and rinse canned beans before using them. I served this with white rice (my husband and son like chili on rice) and grated cheddar cheese.