Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

White Chicken Chilli

by Ashleigh Mogford from Cardiff Mum’s Thrifty Feasts

Rich and filling, this chicken and bean chilli is finished with plenty of grated Cheddar cheese, fresh coriander and tortilla chips for an added crunch.

From the book


If your family loves a hearty traditional chilli, you have to try this alternative. This simple, slow-cooked, flavourful white chicken chilli is my favourite thing to come home to at the moment. Made with hearty beans, tender chicken and a rich creamy broth, it’s super satisfying and simple to make.

Read more Read less


6 boneless, skinless chicken thighs
1 white onion
4 cloves of garlic
a handful of fresh parsley
a handful of fresh basil
1 x 400g tin of cannellini beans
1 x 150g tin sweetcorn
2-8 tbsp buffalo hot sauce (depends on how spicy you like it)
2 tsp smoked paprika
500ml chicken stock
3 tbsp cream cheese
400g grated Cheddar cheese
1 lime
a handful of fresh coriander
To serve:
tortilla chips

Essential kit

You will need a slow cooker.


Put the chicken thighs into the slow cooker.

Chop the onion and garlic and finely chop the parsley and basil. Drain the cannellini beans and sweetcorn. Add them to the slow cooker with the hot sauce, 1 teaspoon of smoked paprika and the chicken stock.

Cook on low for 8 hours, or on high for 6.

When cooked, stir in the cream cheese, 300g of the grated Cheddar and the juice of a lime.

Serve in bowls, sprinkled with chopped fresh coriander, the remaining grated cheese, the rest of the smoked paprika and tortilla chips on the side.

More Recipes from Cardiff Mum’s Thrifty Feasts

View all


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week