White Chicken Chilli
Tender chicken combined with a perfect balance of green salsa, pickled jalapeños, green peppers, beans and spices.
Ingredients
- 300g 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
- 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 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.