Quick Chicken Chilli

    35 min

    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.

    65 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (66)


    HOLY GUACAMOLE!!! I read the reviews before making this and believed that the addition of the sour cream would tone down the mega heat from all the spices. DO NOT BE FOOLED BY THIS ADVICE! We really enjoy hot and spicy foods but this was WAY TOO HOT! I did eat it and I did finish it, but it was a bit painful to do. The spices got to my sinuses and my nose was running so much that I went through 7 tissues during dinner. And the ceiling fan that was keeping us nice & cool seemed as if it was no longer functioning. We had sweat dripping from us by the time we were through. The only reason I'm giving this 4 stars is because it does have potential. I will try it again, but I'll cut back on the cayenne by at least half.  -  26 Jul 2007  (Review from Allrecipes US | Canada)


    This was great! We really enjoyed it. BUT because we value our health and sanity, we did NOT follow the spices as called for. I added 1 1/2 T. cumin, 2 T. chili powder, and 1/4 tsp. cayenne. The first two are variable, but the second needs that reduction. This is a keeper!!!  -  28 Mar 2007  (Review from Allrecipes US | Canada)


    Everyone in my family loved this! Even my three picky children who "don't like beans!" I cut the cyanne pepper to 1/4 tsp, used black beans and used fat free sour cream. I also cut up boneless skinless chicken breast and cooked it with the broth, chili's and spices in the crockpot, one hour before serving I added black beans, and 15 min before serving I added the sour cream. WE LOVED THIS!  -  31 Oct 2007  (Review from Allrecipes US | Canada)