Chicken Chilli Chowder?>4.3/5 (Based on ">1699 reviews)
Chicken Chilli Chowder, or White Chicken Chilli (a lighter version of Chilli Con Carne), is a heart-warming dish that you can typically find on the ski slopes in the United States. We’ve taken inspiration from this comfort dish where the flavours of the South West are combined with the classic White Chilli ingredients - chicken and white beans, and served with an array of colourful toppings. Add crunch by dipping tortilla chips into the chowder or go for some crusty bread instead.
Cook our delicious Chicken Chilli Chowder in just Minutes
We’ve sourced and blended all of the unique flavour ingredients to make our authentic Chicken Chilli Chowder. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Jalapeno & Garlic Paste pot, a Southwestern Spices pot and a Chowder Stock Pot pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Chicken Chilli Chowder in just 25 minutes.
How Our Recipes Kits Work
We provide flavour ingredients:
- Jalapeno & Garlic Paste
- Southwestern Spices
- Chowder Stock Pot
Your shopping list for 2 servings:
- 1 onion
- 2 chicken breasts
- 400g tin cannellini beans
- 200g tin sweetcorn (160g drained weight)
- 150g creme fraiche
- cornflour (cupboard)
- Parsley (optional)
- 1 tomato (optional)
- tortilla chips or bread (for dipping) (optional)
Our 25 minute recipe
Cook the onions
Heat a little oil in a large, lidded saucepan over a medium-low heat. Cook the onion for 3 mins, or until soft.
Add the JALAPEÑO & GARLIC PASTE and mix well.
Sprinkle in the SOUTHWESTERN SPICES and mix well.
Poach the chicken
Add the CHOWDER STOCK POT to the pan with 400ml boiling water and gently stir it in.
Place the chicken into the pan and make sure it's submerged in the stock (see tip). Gently bring it to the boil, then reduce to a simmer, cover, and cook for 8 mins, or until just cooked through.
Add the veg
Skim off any foam from the surface, then remove the chicken and put on a chopping board to rest.
Turn the heat up and cook the chowder for 3 mins while you mix 2 tsps of cornflour with 2 tsps of water in a small bowl or glass. Next, pour this into the chowder and continue to let it cook for 2 mins.
Add the cannellini beans and the sweetcorn and cook for 1 min.
Shred the chicken
Turn the heat down to low and stir in the creme fraiche.
Use two forks to shred the chicken, then return all the chicken to the chowder and cook for 2 more mins.
Serve the chowder with some (optional) chopped parsley and tomato on top, with tortilla chips on the side.
Chicken Chilli Chowder Reviews
BASED ON 333 reviews