White Chicken Chilli
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.
Introduction
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.
Ingredients
| 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.
Method
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.
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