Cook and Scale
White Chicken Chili
6 servings · 55 min total
A creamy, gently spicy chili of chicken and white beans with corn, green chillies, and lime. A lighter twist on the chili-night classic.
Ingredients
- 2 tbsp olive oil
- 2 onion, chopped
- 1 green bell pepper, diced
- 4 garlic, minced
- 2 fresh chilli, finely chopped
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 700 g chicken thigh, diced
- 800 g cannellini beans, drained
- 1 l chicken stock
- 150 g sweetcorn
- 1 dl sour cream
- 3 tbsp fresh cilantro, chopped
- 1 lime, juiced
- salt to taste
- black pepper to taste
Contains: Milk, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften the onions and pepper — Heat the olive oil in a pot and soften the onions and bell pepper for 7 minutes.
- 2.
Add the spices — Stir in the garlic, chillies, cumin, and coriander and cook for 2 minutes until fragrant.
- 3.
Cook the chicken — Add the diced chicken and cook for 5 minutes until it is no longer pink.
- 4.
Simmer the chili — Add the beans, chicken stock, and sweetcorn, season, and simmer for 20 minutes. Mash a few beans against the side of the pot to thicken it.
- 5.
Finish and serve — Stir in the sour cream, cilantro, and lime juice. Adjust the seasoning and serve.