White chicken and bean chili
Shredded chicken, beans, corn and green chiles simmer in a broth thickened with cream cheese and sour cream.
Active time30 min
Cooking1 h
Total1 h 15 min
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Ingredients
- 16 g garlic
- 150 g onions
- 0.3 g ground cayenne
- 120 g cultured sour cream
- 115 g plain firm cream cheese
- 680 g boneless skinless chicken thighs
- 0.5 g garlic powder
- 720 ml prepared chicken stock
- 6 g ground cumin
- 500 g drained canned cannellini beans
- 250 g drained canned pinto beans
- 15 ml olive oil
- 25 g fresh jalapeño
- 1 g dried oregano
- 0.5 g smoked paprika
- 200 g canned mild roasted diced green chiles with juice
- ≈ ¼ tsp ground black pepper
- 3 g fine salt
- 150 g frozen sweetcorn kernels
Preparation
Wash the jalapeño and remove its stem and seeds. Peel the onions and the garlic. Rinse and drain both kinds of beans. Chop the onion, garlic and deseeded jalapeño. Heat the oil in a heavy pot and sauté these aromatics over medium heat for about 5 min until the onion softens.
16 g garlic150 g onions500 g drained canned cannellini beans250 g drained canned pinto beans15 ml olive oil25 g fresh jalapeño- colander
- knife
- board
- heavy pot
- spoon
Add raw chicken thighs, beans, canned green chiles with their juice, cumin, oregano, smoked paprika, cayenne, garlic powder, pepper, salt and stock. Stir, bring to the boil, cover and simmer gently for about 30 min, stirring occasionally. Check the chicken reaches 75 °C at the centre for 30 s. Cook longer if necessary. Lift out the meat, shred with two forks and return to the pot.
0.3 g ground cayenne680 g boneless skinless chicken thighs0.5 g garlic powder720 ml prepared chicken stock6 g ground cumin1 g dried oregano0.5 g smoked paprika200 g canned mild roasted diced green chiles with juice≈ ¼ tsp ground black pepper3 g fine salt- heavy pot
- lid
- spoon
- probe thermometer
- tongs
- plate
- two forks
Add the still-frozen corn and heat for about 5 min, stirring, until hot. Dice the cream cheese and stir it in over low heat for about 5 min until completely melted. Stir in the sour cream without a hard boil. Mash a few beans against the side with the back of a spoon to thicken, stir and divide all the chili among bowls.
120 g cultured sour cream115 g plain firm cream cheese150 g frozen sweetcorn kernels- heavy pot
- spoon
- knife
- board
- ladle
- bowls
Allergens
- Celery
- Milk
Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration