Main Meal, RecipeJulia Parrcasserole, chilli, chicken, chicken casserole, white chilli chicken, meat, chicken chilli, chilli recipe, easy chilli, easy meal, easy recipe, easy eats, rotisserie chicken, butter beans, harricot beans, cannellini beans

White Chicken Chilli

Main Meal, RecipeJulia Parrcasserole, chilli, chicken, chicken casserole, white chilli chicken, meat, chicken chilli, chilli recipe, easy chilli, easy meal, easy recipe, easy eats, rotisserie chicken, butter beans, harricot beans, cannellini beans
White Chicken Chilli

Autumn in this household means casserole, soup and chilli season. A few years ago I came across the concept of White Chicken Chilli, it was just not a thing I grew up with, so I've been playing around with a recipe for it ever since.

This is definitely my favourite version I’ve created so far. It's made with a Costco Rotisserie Chicken which I’ve found not only makes the cooking process faster but the chilli tastier overall (please feel free to use whatever cooked chicken you like though)!

The chicken is mixed with softened onions and a variety of white beans in a spicy sauce. Definitely a great one to make on a cool autumn or winter day!

Serves 6

INGREDIENTS

1 Rotisserie Chicken

1 Tin Cannellini Beans

1 Tin Haricot Beans

1 Tin Butter Beans

2 Large Brown Onions

2 Chicken Stock Cubes

1 Tablespoon Garlic Granules

1 Tablespoon Cumin

1 Tablespoon Oregano

2 Teaspoons Cajun Pepper

Salt and Pepper

Method

Finally dice your onions and add them to your cast iron pot with some neutral oil. Add your herbs and mix together. Place over a medium heat and stir the onions regularly until they soften.

Remove the skin from your rotisserie chicken and peel off the white meat. Place it in a small bowl and shred it. Then add the shredded chicken into the cast iron pot with the softened onions. If you want to expand this recipe you can shred and add the brown meat on the chicken, however I tend to use that as a base for chicken soups.

Once the chicken is added, open your tinned beans and pour them over the chicken including the water from the tin.

Pour water over the ingredients until they are covered. Bring the water in the pot to a boil, then add your chicken stock cubes to the pot. Stir until they dissolve, then turn down the heat to leave the chilli simmer for approximately 45 minutes.

At this stage you could add a handful of spinach or kale per person to the pot if you’d like to add some greens to the meal. If you do decide to, just take the time to leave it to wilt and stir it through.

Serve with rice and I hope you enjoy it!