White chicken chili with white beans

Ingredients (Serves: 2)

• Chicken breast300 g
• White beans (can, drained)240 g
• Sweet corn (can, drained)80 g
• Onion140 g
• Bell pepper100 g
• Garlic10 g
• Ground cumin4 g
• Dried oregano2 g
• Chicken stock400 g
• Cream cheese60 g
• Lime20 g
• Fresh cilantro (optional)6 g
• Corn tortilla chips (optional)30 g

Method

1. 1

   Chop the onion and bell pepper into small dice and mince the garlic. Put them in the slow cooker with the chicken breast, white beans, sweetcorn, cumin, oregano and the chicken stock, and season with salt and pepper.

2. 2

   Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken shreds easily.

3. 3

   Lift out the chicken, shred it with two forks and return it to the slow cooker. Mash a few beans against the side with a spoon to thicken the chili.

4. 4

   Stir in the cream cheese until melted and smooth, then add the lime juice and taste for salt. Leave the lid off for 10 minutes if you want it thicker.

5. 5

   Ladle into bowls and top with chopped cilantro and crushed tortilla chips.

Nutrition per serving

More recipes like this

• Salsa chicken rice bowls25 min · 516 kcal · $1.63
• Slow cooker BBQ pulled chicken sandwiches with coleslaw435 min · 684 kcal · $2.36
• Pot roast with potatoes and carrots495 min · 621 kcal · $4.35
• Sweet potato cheese wrap with chicken, avocado and lettuce40 min · 648 kcal · $2.41
• Zucchini cheese wrap with grilled chicken, lettuce and tomato35 min · 455 kcal · $2.61
• Zucchini cheese wrap with ham, lettuce and tomato30 min · 355 kcal · $2.61