White Chicken Chilli

A creamy, mildly spicy chilli of chicken, white beans, green chillies and sweetcorn, with cumin and lime. Lighter than a red chilli and just as comforting.

50 minto make
4portions
Easyto cook

See what your day is missing

Add this meal and the rest of your day in one sentence. Free. Let AI fill it in, or add it yourself.

Ingredients

For 4 portions

1 Tbsp olive oil
1 large onions
3 cloves garlic
2 medium jalapeno peppers
2 Tsp cumin powder
1 Tsp oregano
600g chicken thigh, without skin (raw, boneless)
750ml chicken broth (rehydrated stock cube)
2 cans (drained) white beans, canned
100g canned green chilli peppers
1 drained 200g can canned sweetcorn
100g cream cheese
2 Tbsp fresh lime juice
3 Tbsp fresh coriander
0.5 Tsp salt
0.25 Tsp black pepper
4 Tbsp sour cream

Method

Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for 6–8 minutes until soft.
Add the crushed garlic and the finely chopped jalapeños (seeded for a milder chilli) and cook for 2 minutes. Stir in the cumin and oregano and cook for 30 seconds until fragrant.
Add the whole chicken thighs and the stock. Bring to the boil, then cover and simmer gently for 20 minutes until the chicken is cooked through.
Lift out the chicken and shred it with two forks.
Meanwhile, take a ladleful of the white beans and mash them with a fork. Add the mashed and whole beans, the chopped green chillies and the sweetcorn to the pan and simmer for 10 minutes, uncovered, to thicken. The mashed beans make it creamy.
Stir in the cream cheese until melted, then return the chicken to the pan. Add the lime juice and season with the salt and pepper to taste.
Serve in bowls, topped with a spoonful of soured cream and the chopped coriander. Good with tortilla chips or rice. It keeps for 3 days in the fridge and freezes well.