White Chicken Chilli
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 6
- 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.