White Chilli Chicken
Recipe Date:
14 February 2024
Serving Size:
6
Cook Time:
00:50:00
Difficulty:
Easy
Measurements:
Imperial (US)
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)
Directions
- 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.
