White Chicken Chili

Method

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1. Heat the oil in a large pot over medium heat and cook the onion 6 minutes until soft.

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2. Add the garlic, jalapeño, cumin, oregano, salt and pepper and cook 1 minute, stirring, until fragrant.

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3. Pour in the stock and add the beans, green chillies and whole chicken breasts. Bring to a boil, then lower to a simmer.

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4. Cover and simmer 20 minutes, until the chicken is cooked through and 74°C / 165°F in the middle.

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5. Lift out the chicken and shred it with two forks.

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6. Mash about a cupful of the beans against the side of the pot with a spoon.

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7. Return the chicken, add the sweetcorn and cream cheese and simmer 5 minutes, stirring until the cheese melts into the broth.

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8. Take off the heat and stir in the lime juice and half the coriander.

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9. Ladle into bowls and top with the Monterey Jack, the rest of the coriander and tortilla chips.

   Mark done

Chef’s Tips

• Mash some of the beans. It is the only thickener the chili needs.
• Add the lime juice off the heat, or its brightness cooks away.
• Use thighs if you prefer, and simmer them 5 minutes longer.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Cornbread
• Sliced avocado
• A crisp lager

Storage & Reheating

Refrigerate up to 4 days. Freezes well without the cream cheese for 3 months; stir it in when reheating. It thickens as it sits, so loosen with stock.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.