White chicken chili

Ingredients

• 1 tbsp oil
• 1 large onion, chopped
• 2 jalapeños or green chillies, chopped
• 3 cloves garlic, chopped
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1½ lb (700 g) boneless chicken breasts or thighs
• 2 cans (15 oz / 425 g each) white beans (cannellini or great northern), drained
• 4 oz (115 g) can diced green chillies
• 4 cups (1 litre) chicken stock
• 4 oz (115 g) cream cheese
• ½ cup (60 g) sour cream
• Salt, lime and coriander (cilantro) to finish

Method

1. Heat the oil in a large pot. Fry the onion and fresh chillies for 5 minutes until soft, then add the garlic, cumin and oregano for 1 minute.
2. Add the whole chicken pieces, beans, canned green chillies and stock. Bring to a boil, then simmer for 20 to 25 minutes until the chicken is cooked.
3. Lift out the chicken, shred it with two forks and return it to the pot.
4. Stir in the cream cheese and sour cream until melted. Mash a few beans against the pot to thicken it.
5. Season with salt and a squeeze of lime. Serve with coriander, sliced avocado and tortilla chips.