White chicken chili is one of our favorites because it’s so easy to make—especially for busy weeknights. It’s easy to keep the ingredients on hand (lots of cans or longer lasting fridge and pantry staples) so that you can make this crowd-pleaser at the drop of a hat. We suggest using a shop bought cooked chicken to make it even faster, or make this dish when you have left over cooked chook!

INGREDIENTS

• 1 tbs oil
• 2 cloves of garlic diced
• 1 diced onions
• 500-750gm of diced chicken
• ½ a green capsicum diced
• 1 can of Cannellini Beans drained and rinsed
• 250gm frozen mixed vegetables (or fresh if you prefer)
• 1 zucchini diced
• 1 head broccoli diced
• 500ml of chicken stock
• 1 tbs Mexican chilli powder
• 2 tbs of cornflour mixed with cold water to make a roux
• 2 heaped tbs of Greek yoghurt
• 1 cup of long grain rice (or pasta/rice noodles or even tortilla chips!)

METHOD

Heat oil in a large pot and fry the onion until clear.

Add the chicken, garlic & Mexican chilli powder and then fry until chicken becomes opaque.

Add all vegetables, beans and stock. Bring to the boil, reduce heat and let simmer until vegetables are cooked through.

If required, add the cornflour roux to simmering mixture and keep stirring while it thickens. (Must be simmering before you add the roux)

Add the yoghurt and fold through.

Prepare pasta/rice noodles/rice as per packet directions to serve with Chilli.

TIP

For an even easier weeknight meal, use a cooked chicken and add the shredded meat after the vegetables are cooked.

You can mix it up and add avocado, tortilla chips, and cheese to serve.

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