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White chicken chilli
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.
Ingredients
Serves: 6
- 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
- 50g butter
- 4 tablespoons plain flour
- 475ml chicken stock
- 2 (410g) tins cannellini beans, undrained
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.
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Reviews & ratings
Average global rating:
(197)
Reviews in English (144)
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
Have just made this for tonight! Can't wait to eat it. Tastes great from my from what I've tried. - 05 Mar 2013
Great recipe. Very filling indeed. - 25 Sep 2012