Soups, Chilis and Stews

White Chicken Chili

Creamy, mild and gone in one sitting. Mashing some of the beans is what thickens it, no flour needed.

What goes in

• 2 lb boneless skinless chicken breasts
• 2 x 15 oz cannellini beans, drained
• 4 oz diced green chilies, tinned
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 2 tsp ground cumin · 1 tsp dried oregano · 1 tsp chilli powder
• 1 1/2 tsp salt · 1/2 tsp black pepper

Stir in at the end

• 8 oz cream cheese, cubed, left out 30 minutes
• 1/2 cup sour cream
• 1 lime, juiced
• fresh cilantro and tortilla chips, to serve

How to make it

1. Put the chicken in the pot with the beans, green chilies, onion, garlic, cumin, oregano, chilli powder, salt and pepper. Pour the broth over. Lid on.
2. Low 6 hours or high 3 hours.
3. Lift the chicken out, shred it, and set it aside.
4. Scoop out a cup of the beans, mash them with a fork, and stir them back into the pot.
5. Turn the pot to high and whisk in the cream cheese until smooth, 4 minutes. Turn it off, then stir in the sour cream.
6. Return the chicken, squeeze the lime in, and serve with cilantro and chips.