Tex-Mex White Chilli

About this recipe

Tex-Mex white chilli is the creamy cousin of chilli con carne: shredded chicken or cooked breast with white beans (cannellini or Great Northern), green chilli, jalapeño and a touch of soured cream. Creamy, mild and with an elegant heat, it is perfect for cold Texas evenings.

1. 1

   Cook the chicken breasts in chicken stock with garlic and onion for 20 minutes. Remove the chicken, leave to cool and shred. Reserve the stock.

   💡 Leftover roast chicken also works well.

2. 2

   In a medium saucepan, heat oil over medium heat. Soften the chopped onion for 4 minutes. Add the jalapeño and garlic, cook for 2 minutes.

3. 3

   Add the diced green chilli and cook for 3 minutes. Add the cumin, oregano and chilli powder. Fry for 1 minute.

   💡 Tinned Hatch chillies work perfectly here.

4. 4

   Add the drained white beans (mash 1/3 with a fork to thicken), the stock and the shredded chicken. Mix well.

   💡 Mashing some beans thickens the chilli without needing flour.

5. 5

   Cook over medium-low heat for 15 minutes, stirring occasionally. Stir in the soured cream, then add the Monterey Jack cheese. Cook for 2 more minutes.

   💡 Don't boil once you've added the soured cream to prevent it from splitting.

6. 6

   Serve in bowls with extra soured cream, grated cheese, chopped coriander, sliced jalapeño and tortilla chips.

   💡 A squeeze of lime enhances all the flavours.