This green curry recipe is something I’ve put together over the years. Despite not being entirely conventional, the vegetables add nice texture and diversity to the dish. It is frequently requested in my home, so maybe it will become a favorite in yours. Serving with rice.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
| Yield: | 10 cups |
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
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 412 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 11 g |
| Protein | 47 g |
| Saturated Fat | 1 g |
| Sodium | 362 mg |
| Sugars | 2 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
This is such a good recipe. To those that thought it bland and more cumin. I have made this several time using the exact recipe. But added more cumin to get the flavor I wanted. For fun I added Cream of Chicken …. nice flavor. I always use Canned chicken for making it an easier recipe. Love Love
This was an amazing dish. It was made for me by The Original Michelle, and it was fantastic. It was so good that I accidentally finished it before I got my camera out. Thank you, Michelle, this was the best blonde chili I’ve ever had!
I feel like this recipe alone is a good idea but the portions are all wrong. I took this idea and used leftover rotisserie chicken. Maybe right at 2 pounds. I feel like 3 pounds of meat for the mentioned water and spices is why it keeps out coming as bland for a lot of people. I used 32 oz of Chicken broth and at least another cup of water. I also feel like for chili the cooking time is off so I put this in my slower Cooker on high for 4 hours to really let the flavors meld. I agree a mix of beans would be good here but I used 3 cans of washed and drained navy beans. Using the bean juice just sound wrong to me. I also mashed them up a little bit to help with the texture of the broth. I skipped the cumin because we aren’t super fond of it but kept most of the spices the same with adding pollo de callo to help with flavoring. I also TASTED as I went along, people don’t understand if its bland now…it’ll be bland layer. TASTE YOUR FOOD. It came out great with lime juice and some Tortilla chips as topping. More of a bean and chicken soup for a cold day!
Wow!
This is a go-to recipe in our household, especially in the cold months. I follow the recipe exactly, except I halve it using three cans of beans. Because there are only three of us, half is enough AND there are still leftovers for lunches. I’ve learned to cut the chicken into very small pieces for this recipe and it has helped with the consistency.
My hubby loved this! We used what we had on hand and enjoyed the leftovers! Definitely making it again.
Delicious and easy but takes time. Made for sick friend. Added celery.
An excellent recipe. I’ve made this at least a hundred times over the past few years. It’s a family favorite. The recipe makes a lot of Chili, but it freezes and reheats very well. For my family of six, four adults and two children, we’ll get two meals out of it. I changed one thing in the recipe recently, instead of buying canned beans, I bought dry and cooked them up in my Instant Pot, which saved me $3.00. I used one and a half pounds of dry Great Northern beans. I leave the seasoning as-is, and have Jalapeno hot sauce on the side for me and my son-in-law.
WOW WOW WOW!!! What a simple yet scrumptious dish. Someone gave me a bag of beans and I found this recipe and yummy!! This will be my bring to a party dish. Simple yet versatile. Even better the next day. I used dried beans so I had to cook them longer but it had the opportunity to get the flavors really melded into the beans. This recipe will not disappoint anyone!!!
Made this about 5 times, my kids love it! They are usually not ones for leftovers but they go into the fridge for this.
Excellent recipe. I make it pretty regularly now. I like to do it with ground chicken.
I know reviews don’t mean a lot when people have made a bunch of changes to it, but I wanted to be able to remember what I did so I could be sure to repeat it. So this is more of a note to myself than a review (didn’t Allrecipes used to let you add personal notes to your saved recipes?)! Take that for what it’s worth. I (sort of) halved the recipe, but used the following: 40 oz chicken broth, 2 boneless skinless chicken breasts (1.5 lbs), 3 cloves garlic, 3 stalks celery sliced 1/4″ thick, 1 small chopped onion, 4oz can chopped green chili peppers, half of a 4 oz can jalapeno peppers, 3 cans great northern beans, drained and rinsed, 1 pkg McCormick white chicken chili seasoning mix. Boil the chicken breasts in the broth, then shred. Smash half of the northern beans, then add with the rest of the ingredients and cook on low for about a half an hour. Serve with a dollup of sour cream and a sprinkling of mexican cheese, alongside some restaurant style tortilla chips. SOOOO GOOD!!!!!
Pretty bland as written. I doctored it up with more spices, more green chilies, avocado, and a can of roasted tomatoes w/green chilies. It needed more broth too.
This was pretty good, but the chicken was dry. Want to try making it again, but cooking the chicken in an Instant Pot (I made the chicken in the slow cooker and it was dry)
I made the recipe using the same ingredients except swapped out the chicken breasts for thighs and threw it all in a crockpot. This is some of the best chili I have ever had! Will definitely make it again.
I’ve tried to write this review. Third time is the charm. I made it with homemade bone broth. I halved it because I didn’t have 3 lbs of chicken thawed. It was fantastic! For reference, I used 1, 4 ounce can of green chili. I don’t like super spicy food. 1 can of chilis was mild to moderately spicy for half of a recipe. If you like spicy, great! If you don’t maybe use 1/2 can. I served with Avocado. This soup was fantastic. I will be making it again.
I added one can cream of chicken and one tbsp chili powder and it was great!
As usual, I made some adjustments to increase the spiciness of the dish. Sauteed jalapenos with the onion, and cooked the chicken in crock pot with bone broth and tomatillo sauce. Cooled the broth overnight, removed the fat. before putting the other ingredients together. It was a prize winning dish!
This is a great alternative to traditional chili. The changes I made were to use 4 cups of chicken broth, add 2 stalks of chopped celery, and instead of canned peppers I used 4 jalapeños seeded and chopped. Top with shredded cheddar. Hubby thought this was the best chili he’s ever eaten!
Super awesome recipe. never even heard of great Northern beans before. I added a ton of cilantro and some spinach. it was fantastic
I made this today and it is absolutely delicious!!!! We love it. Made as directed and just perfect!