White Chicken Chili
A pale, creamy chilli of poached shredded chicken, cannellini beans and sweetcorn with green peppers, thickened with mashed beans and finished with lime and cream cheese.
- 600 g chicken breast fillets
- 1 tbsp olive oil
- 1 pc onion
- 1 pc green pepper
- 2 pc jalapeño peppers
- 4 pc garlic cloves
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 750 ml chicken stock
- 800 g cannellini beans (2 tins)
- 150 g sweetcorn
- 75 g full-fat cream cheese
- 1 pc lime
- 20 g fresh coriander
- 60 g mature cheddar
- 4 tbsp soured cream
- salt
- black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat the olive oil in a large heavy-based pot over a medium heat. Dice the onion and green pepper and cook them for 6 to 8 minutes, stirring now and then, until soft but not browned. Finely chop the jalapeños (leave the seeds in for more heat) and crush the garlic. Add both with the cumin, ground coriander and oregano and cook for 1 minute, until fragrant.
- Step 2
Pour in the stock, add a good pinch of salt and lay the chicken breasts in the liquid. Bring to a bare simmer, partly cover and cook gently for 15 to 18 minutes, turning once, until the chicken is white all the way through and reads 75°C. Keep the heat low, as hard boiling toughens the meat.
- Step 3
Lift the chicken onto a board and shred it with two forks.
- Step 4
Drain the beans and add them to the pot with the sweetcorn. Press a potato masher into the pot a few times to crush about a third of the beans against the side. Their starch is what thickens the chilli, with no flour needed. Simmer uncovered for 10 to 15 minutes, stirring occasionally, until the broth is slightly thick and creamy.
- Step 5
Return the shredded chicken to the pot, add the cream cheese and stir until it melts into the broth, about 3 minutes. Take off the heat, squeeze in the juice of the lime and stir in most of the chopped fresh coriander. Taste and season with salt and black pepper. If it is thicker than you like, loosen it with a splash of stock or water.
- Step 6
Ladle into bowls and top with grated cheddar, a spoonful of soured cream and the remaining coriander. The chilli tastes even better the next day. It keeps for 4 days in the fridge, and can be frozen for up to 3 months without the toppings.
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