Michelle’s Blonde Chicken Chili: A Flavorful and Easy Recipe

Are you looking for a comforting and delicious chili recipe that’s a little different from the traditional red? Look no further than Michelle’s Blonde Chicken Chili! This recipe is packed with flavor, relatively easy to make, and perfect for a chilly evening or a casual gathering. It features tender chicken, creamy white beans, and a blend of spices that will tantalize your taste buds. This is a family favorite, easily adaptable to your own preferences, and guaranteed to become a staple in your recipe rotation.

## Why You’ll Love This Recipe

* **Unique Flavor Profile:** Unlike traditional tomato-based chili, this blonde chicken chili features a lighter, creamier broth that’s incredibly satisfying.
* **Easy to Make:** The recipe is straightforward and doesn’t require any complicated techniques. Most of the ingredients are pantry staples, making it a convenient choice for a weeknight meal.
* **Customizable:** You can easily adjust the spice level, add different vegetables, or substitute ingredients to suit your taste preferences.
* **Family-Friendly:** The mild flavor is generally appealing to both adults and children.
* **Great for Meal Prep:** This chili tastes even better the next day, making it perfect for meal prepping. It also freezes well.
* **Versatile:** Serve it as a main course, a side dish, or even as a topping for nachos or baked potatoes.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to make Michelle’s Blonde Chicken Chili:

* **Chicken:** 2 pounds of boneless, skinless chicken breasts or thighs. You can use either, but thighs tend to be more flavorful and stay moister during cooking. Cut the chicken into bite-sized pieces.
* **Olive Oil:** 2 tablespoons. Used for sautéing the vegetables and chicken.
* **Onion:** 1 large yellow onion, chopped. Adds a foundational flavor to the chili.
* **Garlic:** 4 cloves, minced. Provides a pungent and aromatic flavor.
* **Jalapeño Pepper:** 1-2, seeded and minced (optional, for heat). Adjust the amount to your spice preference.
* **Canned Great Northern Beans:** 2 (15-ounce) cans, rinsed and drained. These beans provide a creamy texture and mild flavor.
* **Canned Cannellini Beans:** 1 (15-ounce) can, rinsed and drained. Offers a slightly different texture and flavor compared to Great Northern beans, adding complexity.
* **Canned Green Chiles:** 1 (4-ounce) can, diced. Adds a subtle heat and Southwestern flavor.
* **Chicken Broth:** 6 cups (48 ounces). The base of the chili, providing a rich and savory flavor.
* **Ground Cumin:** 2 teaspoons. A warm and earthy spice that complements the other flavors.
* **Dried Oregano:** 1 teaspoon. Adds an herbaceous and slightly peppery note.
* **Chili Powder:** 1 teaspoon. Provides a mild chili flavor (use a higher quality chili powder for better flavor).
* **Salt:** 1 teaspoon, or to taste. Enhances the flavors of the other ingredients.
* **Black Pepper:** ½ teaspoon, or to taste. Adds a subtle spice and depth of flavor.
* **Sour Cream or Greek Yogurt:** ½ cup (optional, for topping). Adds a creamy tanginess.
* **Shredded Cheese:** (optional, for topping). Monterey Jack, cheddar, or a Mexican blend are good choices.
* **Fresh Cilantro:** (optional, for garnish). Adds a fresh and vibrant flavor.
* **Lime Wedges:** (optional, for serving). Adds a bright and acidic touch.

## Equipment You’ll Need

* **Large Pot or Dutch Oven:** To cook the chili in. A heavy-bottomed pot will distribute heat evenly.
* **Cutting Board:** For chopping the vegetables and chicken.
* **Knife:** For chopping and mincing.
* **Can Opener:** To open the cans of beans and green chiles.
* **Measuring Spoons and Cups:** For accurate measurements.
* **Ladle:** For serving the chili.

## Step-by-Step Instructions

Now, let’s get to the fun part – making the chili! Follow these detailed instructions for a perfectly delicious batch of Michelle’s Blonde Chicken Chili:

**Step 1: Prepare the Ingredients**

* Wash and chop the onion. Mince the garlic. Seed and mince the jalapeño pepper (if using). Cut the chicken into bite-sized pieces. Rinse and drain the Great Northern beans and cannellini beans.

**Why this is important:** Preparing the ingredients ahead of time ensures a smooth and efficient cooking process. Having everything ready to go will save you time and prevent you from scrambling later.

**Step 2: Sauté the Vegetables**

* Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.

**Why this is important:** Sautéing the onion in olive oil releases its natural sugars and creates a flavorful base for the chili.

* Add the minced garlic and jalapeño pepper (if using) and cook for another minute until fragrant. Be careful not to burn the garlic.

**Why this is important:** Garlic adds a pungent and aromatic flavor to the chili. Cooking it briefly with the onion enhances its flavor.

**Step 3: Brown the Chicken**

* Add the bite-sized chicken pieces to the pot and cook until browned on all sides. It’s not necessary to cook the chicken all the way through at this point, as it will continue to cook in the chili.

**Why this is important:** Browning the chicken adds depth of flavor and helps to seal in the juices.

**Step 4: Add the Beans, Green Chiles, and Spices**

* Stir in the rinsed and drained Great Northern beans, cannellini beans, and diced green chiles.

**Why this is important:** These ingredients are the heart of the chili, providing texture, flavor, and nutrients.

* Add the ground cumin, dried oregano, chili powder, salt, and black pepper. Stir well to combine.

**Why this is important:** The spices create the signature flavor of the chili. Make sure to stir them in thoroughly to distribute them evenly.

**Step 5: Add the Chicken Broth and Simmer**

* Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. This will add even more flavor to the chili.

**Why this is important:** Chicken broth provides the liquid base for the chili and adds a rich, savory flavor.

* Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together.

**Why this is important:** Simmering the chili allows the flavors to develop and the chicken to become tender. It also helps to thicken the chili slightly.

**Step 6: Check and Adjust Seasoning**

* After simmering, taste the chili and adjust the seasoning as needed. You may need to add more salt, pepper, or chili powder to suit your taste.

**Why this is important:** Adjusting the seasoning is crucial to ensuring that the chili is perfectly balanced and flavorful.

**Step 7: Serve and Enjoy!**

* Ladle the chili into bowls and top with sour cream or Greek yogurt, shredded cheese, and fresh cilantro, if desired. Serve with lime wedges on the side.

**Why this is important:** Toppings add extra flavor and texture to the chili, making it even more enjoyable.

## Tips and Variations

* **Spice Level:** Adjust the amount of jalapeño pepper to control the heat. You can also add a pinch of cayenne pepper for extra spice.
* **Chicken:** You can use shredded rotisserie chicken instead of cooking raw chicken. Add the shredded chicken during the last 15 minutes of simmering.
* **Vegetables:** Feel free to add other vegetables, such as corn, bell peppers, or zucchini.
* **Beans:** Experiment with different types of beans, such as pinto beans or black beans.
* **Creaminess:** For an extra creamy chili, stir in a can of cream of chicken soup or a few tablespoons of cream cheese during the last 15 minutes of simmering.
* **Slow Cooker:** This recipe can easily be adapted for a slow cooker. Simply combine all of the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
* **Instant Pot:** This recipe can also be made in an Instant Pot. Sauté the vegetables and chicken using the sauté function. Then, add the remaining ingredients and cook on high pressure for 15 minutes, followed by a natural pressure release.

## Serving Suggestions

Michelle’s Blonde Chicken Chili is delicious on its own, but here are some serving suggestions to take it to the next level:

* **With Tortilla Chips:** Serve with a side of tortilla chips for dipping.
* **Over Rice:** Spoon the chili over a bed of cooked rice.
* **On Baked Potatoes:** Top baked potatoes with the chili and your favorite toppings.
* **In Tacos or Burritos:** Use the chili as a filling for tacos or burritos.
* **With Cornbread:** Serve with a slice of warm cornbread for a classic chili pairing.

## Make Ahead and Storage Instructions

* **Make Ahead:** This chili can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits.
* **Storage:** Store leftover chili in an airtight container in the refrigerator for up to 3 days.
* **Freezing:** This chili freezes well. Let it cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

## Reheating Instructions

* **Stovetop:** Reheat the chili in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat individual portions in the microwave on high for 1-2 minutes, or until heated through.

## Nutritional Information (Approximate)

* Calories: Approximately 350-400 per serving (depending on toppings)
* Protein: 30-35 grams per serving
* Fat: 15-20 grams per serving
* Carbohydrates: 25-30 grams per serving

## Michelle’s Blonde Chicken Chili Recipe

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 30-60 minutes

**Ingredients:**

* 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
* 2 tablespoons olive oil
* 1 large yellow onion, chopped
* 4 cloves garlic, minced
* 1-2 jalapeño peppers, seeded and minced (optional)
* 2 (15-ounce) cans Great Northern beans, rinsed and drained
* 1 (15-ounce) can cannellini beans, rinsed and drained
* 1 (4-ounce) can diced green chiles
* 6 cups (48 ounces) chicken broth
* 2 teaspoons ground cumin
* 1 teaspoon dried oregano
* 1 teaspoon chili powder
* 1 teaspoon salt, or to taste
* ½ teaspoon black pepper, or to taste
* Optional toppings: sour cream or Greek yogurt, shredded cheese, fresh cilantro, lime wedges

**Instructions:**

1. Prepare the ingredients: Chop the onion, mince the garlic, seed and mince the jalapeño pepper (if using), and cut the chicken into bite-sized pieces. Rinse and drain the beans.
2. Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and jalapeño pepper (if using) and cook for another minute until fragrant.
3. Brown the chicken: Add the chicken to the pot and cook until browned on all sides.
4. Add the beans, green chiles, and spices: Stir in the Great Northern beans, cannellini beans, diced green chiles, cumin, oregano, chili powder, salt, and pepper.
5. Add the chicken broth and simmer: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour.
6. Check and adjust seasoning: Taste the chili and adjust the seasoning as needed.
7. Serve: Ladle the chili into bowls and top with sour cream or Greek yogurt, shredded cheese, and fresh cilantro, if desired. Serve with lime wedges on the side.

## Enjoy Your Delicious Michelle’s Blonde Chicken Chili!

This recipe is a surefire way to impress your family and friends with a unique and flavorful chili. Don’t be afraid to experiment with different variations to make it your own. Happy cooking!