Quick Chicken Chilli

    Quick Chicken Chilli

    5saves
    35min


    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.

    Ingredients
    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

    Method
    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.

    Ingredients

    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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