HEARTY & COMFORTING White Chicken Chili Recipe (an easy weeknight dinner)

Chop the onion.

In a pot, add 1 tablespoon of olive oil and sauté the chopped onion for approximately 5 minutes, stirring occasionally.

Prepare approximately 1 liter of water while the onion is sautéing.

After 5 minutes, add the mixed spices (cumin, smoked paprika, ground coriander, oregano, cayenne pepper) to the pot and sauté for another minute.

Add 1 liter of water to the pot along with the chicken breasts, serrano pepper, and diced potatoes.

Add 2 minced garlic cloves, 1 teaspoon of salt, and 2 heaping teaspoons of chicken bouillon to the pot and mix everything together.

Drain and rinse the 2 cans of cannellini beans, then add them to the pot.

Add 1.5 cups of frozen corn to the pot and mix it in.

Cook the mixture for 30 minutes.

While cooking, rinse and chop the cilantro, separating the leaves from the stems. Chop the stems and add them to the chili, and set the leaves aside for later.

Rinse and slice the 2 spring onions, setting some aside for decoration.

Cut the lime in half.

After 30 minutes, taste the chili to check for seasoning and adjust if necessary.

Add 1 to 2 tablespoons of lime juice, approximately 200-250 ml of heavy cream, and some of the fresh cilantro and spring onion to the pot, saving some for decoration.

Remove the chicken from the pot and shred it using two forks, then add it back to the chili.

If needed, cook for an additional 15 minutes until the chicken is fully cooked and tender.

Serve the chili with sliced avocado, seasoned with salt and pepper.

Equipment Needed

Spice Level:

Dietary