About this recipe:A delicious and satisfying chilli dish. It's perfect when you're craving chilli con carne, but want to cut down on the red meat. Chicken is simmered with onion, peppers, beans, chillies and seasonings. Serve with rice, corn bread or a jacket potato.
450g skinless, boneless chicken breast meat, finely chopped
4 tablespoons olive oil
1 onion, finely diced
3 cloves garlic, finely chopped
1 red pepper, diced
1 yellow pepper, diced
1 tablespoon chilli powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1.2 litres chicken stock
2 (400g) tins cannellini beans
1 (130g) tin diced green chillies
4 tablespoons masa de harina (optional)
salt and pepper to taste
1/4 teaspoon hot pepper sauce
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Method Prep:15min › Cook:30min › Ready in:45min
In a large stock pot, saute chicken, olive oil, onion, garlic, red pepper and yellow pepper, until vegetables start to soften.
Add chilli powder, cumin and oregano. Cook on medium for 3 minutes. Add chicken stock, beans and green chillies and continue to cook on medium low for 5 to 10 minutes.
If you want to thicken soup, mix masa de harina with a little water to form a paste and add to chilli. Season with salt, pepper and hot sauce and serve.
Masa de harina and tinned diced green chillies can be purchased online.