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