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Creamy White Chicken Chili

A warming, deliciously creamy chicken dish that can be eaten as is, with rice or crusty bread.
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Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 450 g chicken breast, cut into small pieces
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 500 ml chicken stock
  • 1 can cannelini beans, drained You can use any beans you have (if they're in a tomato-based sauce, perhaps just rinse them down so they don't affect the flavour)
  • 2 cans Rhodes Quality Cream Style Sweetcorn
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1 tsp oreganum
  • 1/2 tsp chilli powder
  • 2 tsp dried chilli flakes
  • 230 g cream cheese, softened
  • 2 handfuls fresh coriander, chopped
  • 1 tbsp lemon juice
  • 1 tbsp juice from jar of pickled jalapenos
TOPPINGS
  • sliced pickled jalapenos
  • sliced avocado
  • sour cream
  • fresh coriander
  • flour tortilla, cut into thin strips
  • grated cheese

Method
 

  1. Brown sliced chicken in some olive oil with the salt, pepper, cumin, oreganum, chilli powder and dried chilli flakes. Remove from pan and set aside.
  2. Add a little more olive oil and the diced onions and minced garlic. Cook until soft and translucent.
  3. Add the chicken back into the pan, along with the drained beans, sweetcorn, chicken stock, fresh coriander, lemon juice and pickled jalapeno juice. Mix well and leave to simmer for around 15min, stirring occasionally.
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  4. Add the softened cream cheese, stir through thoroughly and allow to simmer for another 10min.
  5. Serve with your choice of the suggested toppings. Can be served with rice or some nice, crusty bread.
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Notes

I know the lemon juice and pickled jalapeno juice seem like an odd addition, but I always add a splash of acidity when I'm cooking.  It helps balance the meal out, and I find that the pickled jalapeno juice is perfect in this!
I simplified this recipe to be a quick, week night meal, however you can very easily make it into a slow-cooker recipe as well.  
Simply place chicken breasts (whole, not sliced) with the seasonings at the bottom of your slow cooker, place the diced onion, garlic, drained beans, sweetcorn, chicken stock, lemon juice, pickled jalapeno juice and fresh coriander on top of the chicken and stir well. 
Cook on Low for 7-8 hours or on High for 3-4 hours.  
Remove the chicken breasts, shred and add back to the slow cooker, along with the cream cheese, stir well and cook on high for another 10-15min.
Serve as above.
I personally like adding a blob of sour cream, some sliced avo, pickled jalapeno slices and loads of fresh coriander to mine!