Dear Reader, this dish is perfect for cold weather but it's equally as appealing in summer's heat. The selling point? A quick 15-20 minutes cooking-TOPS. This is cooking where you spend less time cooking and more time relaxing or doing things that you love.
I'm a big fan of rotisserie chickens. Every time I go to the supermarket I always do a low and slow past them, lured by the aroma. When I saw this dish required a rotisserie chicken it bumped it up to the top of the list. I basically will use any excuse to buy one of those damn chickens.
Sometimes you need a day to cut you a break. For those days where you just can't with anything or anyone, please try this recipe. Pulling apart a rotisserie chicken is easy and slightly therapeutic and tinned beans and corn add to the ease (secret: I always use tinned beans except in felafel because I am never that organised). Before long you'll have an enormous pot of this divine white chicken chilli bubbling away. The pièce de résistance? The side of corn chips for dipping!
When you think of a pot of chilli, you usually think of a chilli con carne with beef, bean and tomato based sauce but this white chilli is a delicious alternative using chicken. The flavours for this are lighter with a creamy sauce and plenty of lime and coriander.
Tip: soup or stew? if you want to make this more soup-like add 2 cups more chicken stock.
To make this easier just use both chicken breasts and the thigh meat from the bbq chicken which are the easiest to remove and shred.
This is also slow cooker friendly. Put everything in your slow cooker and leave this to simmer all day long on low temperature and by the end of the day you'll have something delciious.
I made this dish on one of those days before COVID-19. I was running around in Bondi Junction just trying to get stuff done on a sweltering hot day. It wasn't fun stuff like shopping, it was dealing with the government (i.e. Medicare) and getting things altered and cleaned.
The alterationist I use is good but she's very expensive and I think she sensed my desperation and jacked the price up (I'm going to try and find a less mercenary one). I went to the nearby bank machine and put my card in to retrieve more cash. It gave me an error. I tried again, same error. I knew that the third time is when they usually swallow the card. There was a queue forming behind me so I stepped aside and checked the balance on my phone. There was enough money in there for the withdrawal.
"Excuse me, I don't think your machine is working," I said to a nearby staff member. However, I did notice out of the corner of my eye that the machine was dispensing money for everyone else just fine.
He came over to see what was wrong. "Miss, you're using the wrong card," he said politely. It turned out that I was trying to use my Qantas Frequent Flyer card in the machine! In my defence my keycard is with the Qantas credit union so it wasn't like I was trying to pay with a Medicare card (wait for that to happen, I'm sure I will do that one of these days). I didn't feel any less embarrassed though!
So tell me Dear Reader, have you ever tried to use the wrong card or pay with the wrong card? Do you have a recipe for one of those days?
DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
White Chicken Chilli
Rated 5.0 out of 5 by 4 readers
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 15 minutes
- Oil for frying
- 2 onions, peeled and diced
- 4 cloves garlic, peeled and diced
- Southwest Spice mix (see below)
- 250g/8.8ozs. cream cheese, softened
- 3 cups/750ml/26.5flozs chicken stock
- 1/2 cup/85g/3ozs. pickled jalapenos
- 2x400g/14oz tins cannellini beans, drained
- 400g/14oz tin corn, drained
- 3 cups/375g/13ozs. chicken from a rotisserie chicken
- Juice of 2 limes
- Coriander to serve
- Corn chips to serve
Southwest Spice mix
- 3 teaspoons chilli powder (or to taste)
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
Step 1 - Heat a large cast iron pot with lid on medium heat and fry the onions, garlic and spice mix for 3-4 minutes or until fragrant and the onions are translucent.
Step 2 - Add the cream cheese and heat until it becomes soft and melty, then add the stock stirring until it becomes a creamy emulsion and add jalapenos, cannellini beans and corn. Bring to a boil and then add the chicken and simmer for 10 minutes.
Step 3 - Season with lime juice and add coriander when serving. Serve with corn chips to dip if you're eating it like a thick chilli or crumble over the top if you're having this as a soup.