Quick Chicken Chilli

Quick Chicken Chilli


64 people made this

About this recipe: This chilli dish is quick and easy to make. Chicken is simmered with cannellini beans in a spicy chicken stock. Serve with rice, corn bread or a jacket potato.


Serves: 6 

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 600ml chicken stock
  • 2 (410g) tins cannellini beans
  • 1/2 (220g) tin diced green chillies
  • 1 roasted chicken, bones and skin removed, meat torn into bite-size pieces
  • 3 tablespoons ground cumin
  • 2 tablespoons chilli powder
  • 2 tablespoons cayenne pepper
  • 225ml soured cream
  • 225g grated Monterey Jack cheese

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Heat olive oil in a large saucepan over medium heat. Stir in onions and cook until softened and translucent, about 3 minutes. Pour in chicken stock, cannellini beans, diced chillies and torn chicken. Season with cumin, chilli powder and cayenne pepper. Increase heat to medium-high to bring to the boil, then reduce heat to medium-low and simmer for 10 minutes.
  2. Stir in soured cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.


Tinned diced green chillies can be purchased in Hispanic speciality shops or online. Alternatively, you can use fresh chillies to taste.

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