White Chilli Chicken
Perfect for people who prefer chicken over beef, try this twist on a classic recipe.
Ingredients
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, finely minced
- 2 cups low-sodium chicken broth
- 1 200g can diced green chillies (adjust to your preference)
- 1 1/2 tsp cumin
- 1/2 tsp dried oregano
- 225g light cream cheese, sliced or broken into chunks
- 1/2 tsp paprika
- 2 400g cans cannellini beans
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- salt and freshly ground black pepper, to taste
- 1 tbsp fresh lime juice
- 1 1/4 cups frozen or fresh corn
- 2 1/2 cups shredded cooked rotisserie or left-over chicken
- 2 tbsp chopped fresh coriander, plus more for serving
- Tortilla chips, mild cheddar cheese, sliced avocado for serving (optional)
Method
- Heat olive oil in a large pot or 5L enameled Dutch oven over medium-high heat. Add onion and saute 4 minutes. Add garlic and saute 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste.
- Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes. Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth.
- Add cream cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 – 10 minutes longer.
- Stir in chicken, fresh lime juice and coriander. Serve with grated mild cheddar cheese, more coriander, avocado slices and tortilla chips if desired.
- This White Chilli Chicken recipe is a fantastic dish to create all-year round. Each person can make it their own with a range of toppings - avocado slices, crunchy tortilla chips, fresh coriander and shredded cheese. Thank you to Leigh Dryden for sharing this recipe and for pairing our Great Southern Riesling with it!
- Based on recipe by Cooking Classy.
Wine pairing
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