About this recipe:A simple and hearty chicken chilli soup, which makes a lovely meal in itself. Chicken is simmered with peppers and cannellini beans in a spicy sauce. Serve on its own, or with rice, jacket potatoes or crusty bread. Use more or less chillies according to how spicy you like it.
675g skinless, boneless chicken breast fillets, cubed
1 bunch spring onions, thinly sliced
1 red pepper, chopped
1 yellow pepper, chopped
4 fresh red or green chillies, seeded and finely chopped
1 clove garlic, finely chopped
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon dried sage
1/2 teaspoon ground cumin
1/2 teaspoon ground white pepper
1 tablespoon olive oil
4 tablespoons plain flour
475ml chicken stock
2 (410g) tins cannellini beans, undrained
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Method Prep:25min › Cook:35min › Ready in:1hr
In a large frying pan, heat olive oil over medium heat. Add chicken and saute until cooked through. Remove the chicken from the pan.
Saute the onion, red pepper, yellow pepper, chillies and garlic in the same frying pan. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
In a separate small frying pan, melt butter over medium heat. Stir in flour to make a roux. Whisk in the chicken stock and mix well. Stir this mixture into the sauteed chicken and vegetables.
Stir in the beans with tin liquid and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.
This soup is lovely. We had it as a meal and it was very filling. I'm thinking it is a great way to use leftover chicken from a roast, too. The combination of herbs and spices was spot on. Highly recommended! - 20 Oct 2011