White Chicken Chili

Method

1. Heat the oil in a 20 cm pot and fry the chopped onion and jalapeño over medium heat for 5 min, until the onion is translucent.

   Add in this stepCooking oil 1 tbspOnion 1Jalapeño (or other green chili) 1

   medium heat

2. Add the chopped garlic, cumin and oregano and fry over medium heat for 1 min until fragrant.

   Add in this stepGarlic (cloves) 3Ground cumin 1 tspDried oregano ½ tsp

   medium heat

3. Add the stock and the whole chicken pieces. Mash ⅓ of the beans with a fork and add them with the rest. Bring to a boil over high heat for 6 min, then turn down to medium-low heat, half cover with the lid and simmer for 18 min. Take the chicken out when it reaches 75°C in the centre.

   Add in this stepChicken stock 550 mlChicken breast or thigh 300 gCanned white beans (cannellini or navy, drained) 240 g

   medium-low heat→high heat

4. Shred the chicken with two forks and return it to the pot. Add the sweetcorn and cream cheese and stir over low heat for 4 min until melted. Season with salt and lime juice.

   Add in this stepSweetcorn (canned or frozen) 80 gCream cheese 60 gSalt ½ tspLime ½

   low heat

5. Serve in bowls topped with cheese and chopped coriander. Tortilla chips go well on the side.

   Add in this stepMonterey Jack or Cheddar (grated) 30 gCoriander leaves (cilantro) 5 g