The Best White Chicken Chilli for Cosy Weeknights
A warming white chicken chilli with tender chicken, creamy cannellini beans and gentle spice. It is satisfying, adaptable and ideal for making ahead.
Servings 6 people
Calories 420kcal
Cost 12
Equipment
- A large casserole dish or heavy-based saucepan with a lid
- A sharp knife and chopping board
- A wooden spoon
- A sieve for rinsing the beans
- Two forks for shredding the chicken
- A ladle for serving
- Digital kitchen scales for accurate measurements
Ingredients
- 1 tbsp olive oil
- 500 g skinless chicken breasts
- 1 large onion finely chopped
- 2 garlic cloves crushed
- 1.25 litres chicken stock
- 1200g cannellini beans, drained and rinsed (x3 400g tins)
- 2-3 mild green chillies deseeded and chopped
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 2 pinches cayenne pepper
- 15 g fresh coriander, chopped
- 60 g grated Monterey Jack or mature cheddar
- Salt and black pepper
- 1 tbsp lime juice optional
Instructions
- Heat the oil and soften the onion for 5–6 minutes. Add the garlic and chillies for one minute.
- Add the chicken, oregano, cumin and cayenne. Turn for 2–3 minutes to coat.
- Pour in the stock and add two tins of beans. Simmer gently for 25–30 minutes, until the chicken is cooked through.
- Remove and shred the chicken. Mash a mugful of beans and broth, then return both to the pan.
- Add the final tin of beans and simmer uncovered for 8–10 minutes.
- Stir through most of the coriander, season, add lime if using and serve with cheese and remaining coriander.
Notes
Use 500g shredded cooked chicken for the shortcut version and add it during the final 10 minutes. Refrigerate for up to three days or freeze for up to three months. Use mild chillies in the base and offer extra heat at the table.