Creamy white chili with chicken

Step 1/4

• 1 onion
• 2 cloves garlic
• 3 jalapeños
• 500 g canned white beans (drained)
• 200 g canned sweet corn (drained)
• 2 tbsp vegetable oil (for frying)
• 2 chicken breasts
• salt
• pepper

• cutting board
• knife
• colander
• large pot with lid
• cooking spoon

Peel and finely chop the onion and garlic. Dice the jalapeños. Drain and rinse the beans, then let them drain well. Drain the corn and set aside. Heat a little oil in a large pot. Sear the chicken for approx. 2 min. per side until golden brown, then remove and set aside. In the same pot, add a bit more oil if needed and sauté the onion, garlic, and jalapeños. Season with salt and pepper and cook until the onions turn translucent.

Step 2/4

• 1½ tsp dried oregano
• 1 tsp ground cumin
• ½ tsp smoked paprika powder
• 300 ml chicken stock
• 200 ml water

Return the chicken to the pot and season with oregano, smoked paprika, and cumin. Deglaze with chicken stock and water. Bring to a boil, cover and let simmer over medium heat for approx. 10–15 min., until the chicken is fully cooked.

Step 3/4

• 2 forks

Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Add the beans to the pot and let simmer for approx. 10 min. Add the shredded chicken along with the drained corn.

Step 4/4

• salt
• pepper
• 2 tbsp sour cream
• 1 lime
• 1 avocado (for serving)
• tortilla chips (for serving)
• cilantro (for serving)
• pickled red onions (for serving)

Stir in half of the sour cream and lime juice and season with salt and pepper to taste. Top with the remaining sour cream, avocado, fresh cilantro, and pickled onions, if desired. Serve with lime wedges and tortilla chips.

Enjoy your meal!