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White Chicken Chili

What’s better than a steaming bowl of chili to warm you up on a crisp winter day? A bowl of our White Chicken Chili, of course! This lighter, fresher, shredded chicken chili will take you from winter to spring as smoothly as that little black dress will take you from daytime to cocktails.

We used rotisserie chickens as a shortcut and canned tomatillos and cannellini beans for the sauce. Giving the beans a quick blitz with a blender gives this chili a lovely, creamy texture. We like to accessorize this chili with greens - avocado, cilantro, scallions, jalapeño to be precise - and a dollop of sour cream to round it all off. Grab a spoon (or a tortilla chip) and dig in.

Ingredients (Serves 6-8)

We usually double chili recipes as they make great leftovers and do well in the freezer for up to a month. However, this recipe can easily be halved.

  • 2 rotisserie chickens, meat removed. This is easiest to do using your hands when they’re still warm from the supermarket.

  • 2 onions, coarsely chopped

  • 3 jalapeño chiles (stems and seeds removed if you don’t want it too spicy)

  • 4 garlic cloves, minced

  • 1 tablespoon vegetable oil

  • 1 tablespoon ground cumin

  • 2 teaspoons dried oregano

  • 1-1/2 teaspoons ground coriander

  • 2-11oz. (312g) cans tomatillos, drained, or 10-12 small, fresh tomatillos if available

  • 2-15oz. (425g) cans cannellini beans, drained and rinsed

  • 3 cups (700ml) chicken broth

  • 1 handful fresh cilantro leaves, plus extra for garnish

  • 3 scallions sliced, plus extra for garnish

  • 3 tablespoons lime juice, plus extra slices to serve

  • Sour cream & avocado slices to serve

  • Tortilla chips, corn bread or rice as an accompaniment

Remove the meat from the rotisserie chickens and set aside. In a food processor, blender or with an immersion blender, pulse the onions, jalapeños and garlic until they reach the consistency of salsa.

Heat one tablespoon of oil in a large pot over medium heat, and add the onion mixture with the cumin, oregano and coriander. Cook for about 10 minutes, stirring from time to time until the mixture softens.

Turn off the heat and return half the mixture to the food processor with the drained tomatillos and one can of the drained cannellini beans. Process until smooth and return it to the pan. Put the heat back on to medium and add the chicken broth, bring to a boil. Reduce to a simmer and add the shredded chicken and remaining can of drained beans.

Heat through for 10 minutes and add cilantro, lime juice and season with salt and pepper just before you're ready to serve. Sprinkle each bowl liberally with more cilantro and a dollop of sour cream to impress!

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