Name: White chicken chilli
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 4
Ingredients: 300g tomatillo salsa; 2 tbsp pickled jalapeños chopped; 4 garlic cloves crushed; 1 tsp dried oregano; 2 tsp ground coriander; 2 tsp ground cumin; handful of coriander leaves picked, stems finely chopped; 4 spring onions sliced; 400g can white beans drained; 2 green peppers roughly chopped; ½ lime zested then cut into wedges; 200ml hot chicken stock; 4 chicken breasts; soured cream grated cheddar, cooked rice and tortilla chips, to serve

White chicken chilli

Use your slow cooker to make this alternative take on traditional chilli, featuring chicken and white beans. Enjoy with rice, lime wedges and tortilla chips

5 hr 15 min total 15 min prep 5 hr cook 4 360 cal

Instructions

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1 Tip the salsa, jalapeños, garlic, spices, chopped coriander stems, spring onions, white beans, green peppers, lime zest, stock and chicken breasts into a slow cooker. Season and mix well, making sure the chicken is submerged. Turn the slow cooker to high and cook for 4-5 hrs.
2 Remove the chicken to a board and shred using two forks. Roughly mash half the bean mixture using a potato masher, leaving the rest chunky. Return the chicken to the slow cooker. Season. (Or, make this in a pressure cooker on high pressure for 20 mins.) Top with the coriander leaves, soured cream and grated cheddar, and serve with rice, lime wedges and tortilla chips.