This white chicken chilli recipe appeared in February's BBC Good Food magazine. I've wanted to make a chicken chilli for a long time so as soon as I saw this one, I was making it! I managed to get a jar of tomatillo salsa from Sainsbury's, and all other ingredients are easy to buy in most supermarkets. You've also got the choice of cooking it in a slow cooker or pressure cooker. I love my slow cooker, so was more than happy to use it.
The end result is delicious...we love it! The chicken is so tender and shreds easily and the flavours of the salsa, pickled jalapeños, green pepper, beans and spices are balanced perfectly. Enjoy with all the sides and a squeeze of lime gives a lovely freshness.
Tips
- Tomatillo salsa - I bought a jar of Gran Luchito tomatillo salsa from Sainsbury's.
- Alternative cooking method - make this in a pressure cooker on high pressure for 20 minutes.
- This white chicken chilli recipe is easily adapted if you’re cooking for less or more people.
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How to make this White Chicken Chilli
Ingredients
- 300g tomatillo salsa (see Tips)
- 2 tbsp pickled jalapenos, chopped
- 4 cloves garlic, crushed
- 1 tsp dried oregano
- 2 tsp ground coriander
- 2 tsp ground cumin
- handful of coriander, leaves picked (to garnish), stems finely chopped
- 4 spring onions, sliced
- 400g tin white beans, drained and rinsed (I use cannellini beans)
- 2 green peppers, deseeded and roughly chopped
- half a lime, zested then cut into wedges (to serve)
- 200ml hot chicken stock
- 4 chicken breasts (total weight 500 to 600g)
- salt and freshly ground black pepper
To serve:
- soured cream
- grated cheddar
- cooked rice
- tortilla crisps
Instructions (see Tips for alternative cooking method)
- Put the salsa, jalapeños, garlic, herbs and spices, chopped coriander stems, spring onions, white beans, green peppers, lime zest, stock and chicken breasts into the slow cooker. Season and mix well, making sure the chicken is submerged. Cook on high for 4 to 5 hours.
- Remove the chicken to a board and shred using two forks. Roughly mash half the bean mixture using a potato masher, leaving the rest chunky. Return the chicken to the slow cooker and season, to taste.
- Garnish with the coriander leaves, and serve with soured cream, grated cheddar, rice, the lime wedges and tortilla crisps.
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White Chicken Chilli
Ingredients
- 300 g (10.6 oz) tomatillo salsa (see Notes)
- 2 tbsp pickled jalapenos chopped
- 4 cloves garlic crushed
- 1 tsp dried oregano
- 2 tsp ground coriander
- 2 tsp ground cumin
- handful of coriander leaves picked (to garnish), stems finely chopped
- 4 spring onions sliced
- 400 g (14 oz) tin white beans drained and rinsed (I use cannellini beans)
- 2 green peppers deseeded and roughly chopped
- half a lime zested then cut into wedges (to serve)
- 200 ml (⅞ cup) hot chicken stock
- 4 chicken breasts total weight 500 to 600g
- salt and freshly ground black pepper
To serve:
- soured cream
- grated cheddar
- cooked rice
- tortilla crisps
Instructions
(See Notes for alternative cooking method)
- Put the salsa, jalapeños, garlic, herbs and spices, chopped coriander stems, spring onions, white beans, green peppers, lime zest, stock and chicken breasts into the slow cooker. Season and mix well, making sure the chicken is submerged. Cook on high for 4 to 5 hours.
- Remove the chicken to a board and shred using two forks. Roughly mash half the bean mixture using a potato masher, leaving the rest chunky. Return the chicken to the slow cooker and season, to taste.
- Garnish with the coriander leaves, and serve with soured cream, grated cheddar, rice, the lime wedges and tortilla crisps.
Notes
- Tomatillo salsa - I bought a jar of Gran Luchito tomatillo salsa from Sainsbury's.
- Alternative cooking method - make this in a pressure cooker on high pressure for 20 minutes.
- This white chicken chilli recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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