White Chicken Chilli with Cannellini Beans
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Ingredients
- 500 g chicken breast fillets, diced
- 400 g tinned cannellini beans, drained
- 1 onion, diced
- 2 garlic cloves
- 2 green chillies
- 1 tsp ground cumin
- 400 ml chicken stock
- 100 g soured cream
- 50 g grated cheddar cheese
- 10 g fresh coriander, chopped
- 1 lime
Nutrition (per serving)
- Calories
- 378 kcal
- Protein
- 40.8 g
- Carbohydrate
- 19.9 g
- of which sugars
- 4.2 g
- Fat
- 13.1 g
- of which saturates
- 6.6 g
- Fibre
- 6.7 g
- Salt
- 1.80 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the diced chicken in a little oil for 5-6 minutes until browned and no pink remains.
- 2
Add the onion, garlic cloves and green chillies and cook for 6-7 minutes until softened.
- 3
Stir in the ground cumin and cook for 1 minute, then add the chicken stock and cannellini beans and simmer for 15 minutes.
- 4
Stir in the soured cream and grated cheddar cheese until melted through.
- 5
Squeeze over the lime juice, scatter with the fresh coriander, and serve.
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