White Chicken Chilli
Discover the joys of White Chicken Chilli, a delightful recipe that combines tender shredded chicken, creamy white beans, and a blend of spices. This dish is a perfect balance of flavour and comfort, making it an ideal choice for any meal.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 g Chicken (cooked, shredded)
- 400 g White Beans (canned, drained and rinsed)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 200 g Green Chillies (canned, diced)
- 1 tsp Cumin Powder
- 1 tsp Dried Oregano
- 1/2 tsp Coriander Powder
- 1/4 tsp Cayenne Pepper (adjust to taste)
- 750 ml Chicken Broth
- 250 ml Sour Cream
- 100 g Monterey Jack Cheese (grated)
- Salt (adjust to taste)
- Black Pepper (adjust to taste)
- Cilantro (fresh for garnish)
Instructions
- 1
In a pan, heat some oil over medium-high heat. Season the chicken breasts with salt and pepper.
- 2
Cook the chicken for about 6-7 minutes per side or until they are cooked through and no longer pink in the center.
- 3
Remove from the pan and let them cool slightly. Shred the cooked chicken using two forks.
- 4
In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
- 5
Stir in the ground cumin, dried oregano, ground coriander, and cayenne pepper. Cook for another minute until fragrant.
- 6
Add the shredded chicken, white beans, diced green chiles, and chicken broth to the pot. Stir well to combine.
- 7
Let the chili simmer for about 20-25 minutes, allowing the flavors to meld together. If it gets too thick, you can add a bit more chicken broth.
- 8
Stir in the sour cream and grated Monterey Jack cheese. Continue to cook for a few more minutes until the cheese is melted and the chili is creamy.
- 9
Season with salt and black pepper to taste. Adjust the spiciness with more cayenne pepper if desired.
- 10
Serve hot, garnished with fresh cilantro leaves.