White Chicken Chili

What you need

Ingredients

Measured for 6 servings.

• 850 gChicken Breast, raw
• 650 gCannellini Beans, cooked drained
• 250 gCorn
• 250 gLight Coconut Milk
• 700 gChicken Stock
• 180 gOnion
• 250 gBell Pepper
• 200 gGreek Yogurt 2%
• 10 gOlive Oil

Make it

Method

1. 01

   Dice the 180 g onion and 250 g bell pepper. Drain 650 g already cooked cannellini beans; measure 250 g corn. Keep the 200 g Greek yogurt refrigerated until the hot chili is finished.

2. 02

   Heat 10 g olive oil in a deep pot over medium heat; soften the onion and pepper for 4–5 minutes. Add 850 g raw chicken breast and 700 g chicken stock. Bring to a gentle simmer, cover partly and cook about 15–18 minutes until the thickest chicken piece reaches 74°C. Lift it onto a clean board and shred.

3. 03

   Mash a ladleful of the cooked beans with a little hot stock, then add this and the remaining beans, corn and 250 g light coconut milk to the pot. Simmer 5–7 minutes until creamy and fully hot; return the shredded chicken. Take off the heat and stir in the 200 g yogurt gradually so it does not split. Divide into six portions.