This White Chicken Chilli dish is as delicious as it is easy. If you have time, make a double batch to freeze for later. Feel free to omit the cream if you are feeling health conscious and, if necessary, thicken it with a bit of flour. Make this recipe even faster by using some leftover chicken roast, or rotisserie chicken from your supermarket.
Serves: Four
Time: 30 minutes
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1/2 jalapeño, minced
- 1/2kg boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 garlic clove, minced
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup frozen corn kernels (no need to thaw)
- 2 (400g) cans white beans (such as cannellini), drained and rinsed
- 1 3/4 cups chicken broth
- 1/4 cup thickened cream
Try adding these optional toppings:
- chopped fresh coriander, sour cream, grated cheese, diced avocado, corn tortilla chips
Method
In a heavy-based soup pot, heat olive oil over medium heat. Cook onion and jalapeños, stirring until onion has softened (about 2–3 minutes).
Add in the chicken to cook, stirring occasionally until no longer pink inside. Feel free to add more olive oil if necessary if the pot begins to dry out), and corn for about a further 4–5 minutes.
Stir in the minced garlic and spices, making sure to coat the chicken evenly.
Add in the corn, beans and chicken broth and bring to a boil. Reduce the heat to low, simmering for about 20 minutes.
Using the back of a wooden spoon, smash some of the beans to thicken the chilli. Stir in the cream.
Serve and garish with desired toppings.
Related articles:
Chilli Con Carne
Mexican Street Corn
Huevos Rancheros