White Chicken Chilli
When you want a delicious hot meal but you aren't ready for the wintery mug of something hot by the fire This is chicken chilli for the summery soul!
This recipe originally appeared in the Tenina's America cookbook, which is still available HERE. You need to get onto that book, it is full of deliciousness such as this one! And it has never been cheaper to purchase and comes with an e-version for free!
This chilli is not so much white in colour, rather it uses chicken in the place of beef and white beans instead of black or kidney beans. Whatever colour yours ends up (depending largely on herbs used) it is a crowd pleaser. Plus, you can make it go a lot further by increasing the volume of everything you serve with it.
We love our chilli with Fried Tortilla Strips, loads of shredded cabbage, avocado slices, cheese, herbs, tomatoes...grilled corn would also be amazing. Let your imagination run wild and whip up a salad to serve on top. The perfect meal.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Chicken Chilli
- 100 Grams mature cheddar cheese cubed
- 1 Teaspoon smoked paprika
- ½ Teaspoons cumin seeds
- 4 cloves garlic
- 2 red onion peeled and halved
- 20 Grams chipotle in adobo sauce (tinned)
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 400 Grams liquid chicken stock
- 2 x 400g Tins cannellini beans, drained and rinsed
- 1 Kilo chicken thighs cubed
-
To Serve:
- Handfuls fresh coriander or cilantro
- Handfuls fresh oregano leaves
- A few sliced spring onions
- Sliced avocado to taste
- 1/4 wombok (Napa) cabbage, shredded
- capsicum/bell pepper Diced red or green
- Lime wedges
- Whipped Lemon Feta or sour cream Recipe
- 1 Batch Fried Tortilla Strips corn chips or Oyster Crackers Recipe
Do
- 1
Place cheddar, smoked paprika and cumin seeds into the Thermomix bowl and mill 8 seconds/speed 8.
- 2
Remove from bowl and set aside.
- 3
Place garlic, onion, chipotle and sauce, and oil into the Thermomix bowl and chop 3 seconds/speed 5. Scrape down sides of bowl and saute 5 minutes/ Varoma/speed 1/MC off.
- 4
Add chicken stock and one tin of beans. Cook 10 minutes/100°C/Reverse/ speed 1.
- 5
Add second tin of beans and the chicken and cook 5 minutes/100°C/Reverse/speed 1. Allow to sit in the Thermomix bowl for around 5 minutes to ensure the chicken is cooked.
- 6
Serve in large bowls with all accompaniments on the side for self service.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
