MICHELLE’S BLONDE CHICKEN CHILI

MICHELLE’S BLONDE CHICKEN CHILI
"This recipe looks strange…but tastes great"

1 Tbsp. vegetable oil
3 lbs. skinless, boneless chicken breast, cubed
1 cup chopped onions
2 cups chicken broth
2 (4-oz) can chopped green chile peppers
5 (14.5 oz.) cans great northern beans, undrained
1 Tbsp. Garlic powder
1 Tbsp. ground cumin
1 Tbsp. dried oregano
2 tsp. chopped fresh cilantro
1 tsp. crushed red pepper

In a large skillet over medium-high heat, place the vegetable oil and chicken. Cook the chicken, stirring occasionally. Until all pieces are evenly browned. Stir in the onions. 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. Stir in 3 cans 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.

Yield: 10 servings.