White Chicken Chilli
5 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 900 g chicken breast, chopped
- 20 g garlic cloves, chopped
- 1 tbsp fajita seasoning
- 1 tsp chilli powder (optional)
- 1 tsp oregano
- 1 tbsp cornflour
- 500 ml chicken stock
- 400 g can of butter beans, rinsed and drained. Drained weight ~ 235 g
- 200 g can of sweetcorn, rinsed and drained. Drained weight ~ 165 g
- 50 g low-fat natural or Greek yoghurt
Method
- Heat up some olive oil in a large pan. Chuck in the onions and chicken and fry until the chicken gets a bit of colour. (No need for perfection—this is chilli, not MasterChef.)
- Add garlic and cook for another 30 seconds. Just enough time to make your kitchen smell incredible.
- Stir in the fajita seasoning, chilli powder (if using), oregano, and cornflour. Mix it up so everything is well coated and looking spicy.
- Pour in the chicken stock and let it simmer uncovered for about 10 minutes. This is your chance to pretend you’re on a cooking show while dramatically stirring the pot.
- Throw in the butter beans and sweetcorn. Let it all mingle and cook for another 10 minutes.
- Finally, stir through the Greek yoghurt for that creamy, luxurious texture. Serve hot, garnished with lime and coriander for extra fanciness.
- Stand back. Admire your work. Take a picture for Instagram.
- Eat. Enjoy. Repeat.