This white chicken chilli ticks all the boxes – It’s ridiculously nourishing, packed with flavour, full of protein and fibre, and has just the right amount of warming spice. A real hug in a bowl! I make this most weeks, switching it up here and there, depending on what I have on hand. I sometimes add chopped spinach, frozen sweetcorn, and if you don’t have sour cream, you can sub with plain yoghurt or even a little double cream. Leeks work great if you’re out of onions too. I like to make mine with a rich chicken bone broth for some extra nutrition but stock (not the cubes!) will work just as well. This recipe is perfect for batch cooking, so if you like, you can double up on the quantities and freeze for future meals.
cooking time: 40 minutes serves: 4
INGREDIENTS
- 2 chicken breasts
- 1 onion, diced
- 4 garlic cloves, finely chopped
- 2 sticks celery, diced
- 2 jalapeño green chillies, finely chopped
- 1 x 400g tin of pinto beans, drained and rinsed
- 1 x 400g cannellini beans, drained and rinsed
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons dried oregano
- 1/2 teaspoon chilli powder
- Large handful of fresh coriander, roughly
- chopped (reserve some for serving)
- 400ml chicken stock or bone broth
- 250g sour cream
- olive oil
- salt and black pepper
TO SERVE
- Slices of avocado
- Grated cheddar cheese
- Fresh coriander
- Rice of your choice
- Lime wedges
METHOD
- Start by poaching the chicken breasts: add them to a frying pan over medium heat and add enough water to cover them. Bring to a boil then reduce to a low simmer for 12-15 minutes, until the juices run clear when pierced into the thickest part. Remove the chicken from the pan and shred with two forks. Set aside.
- Warm some olive oil in a large saucepan over medium heat, add the onions, celery, chilli, garlic and a pinch of salt, cook for 5-6 minutes, until soft. Add the herbs and spices, cook for a few minutes more, stirring often.
- Add the chicken stock, pinto beans and cannellini beans, bring to a boil then reduce to as simmer for about 15 minutes, allowing the flavours to meld. Stir in the sour cream, shredded chicken and the fresh coriander, cook for another 5-10 minutes. Taste and add more salt and pepper if required.
- Serve into bowls with some rice and top with the grated cheese, avocado, fresh coriander, a squeeze of lime juice and some freshly ground black pepper. Enjoy!
