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White chicken chilli in blue bowl with rice, tortilla crisps, soured cream, coriander and lime wedge

White Chicken Chilli

By: Deborah
Tender chicken combined with a perfect balance of green salsa, pickled jalapeños, green peppers, beans and spices.
PREP: 15 minutes
COOK: 5 hours
TOTAL: 5 hours 15 minutes
Course: Main
Cuisine: Mexican
Servings: 4 people
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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.
 
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Nutrition

Calories: 458kcal | Carbohydrates: 32g | Protein: 60g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 153mg | Sodium: 989mg | Potassium: 1647mg | Fiber: 6g | Sugar: 6g | Vitamin A: 871IU | Vitamin C: 13mg | Calcium: 132mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chicken breasts, chicken chilli, chilli con carne, pressure cooker, pulled chicken, slow cooker, tomatillo salsa
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