← Nouns Cooking · American

Ingredients

• 2 tbsp Olive oil
• 1 large onion, diced
• 2 Poblano chillies, seeded and diced
• 1 Jalapeño, seeded and finely chopped
• 4 cloves Garlic, chopped
• 1 tbsp Cumin
• 1½ tsp Ground coriander
• 1 tsp Dried oregano
• 1 tsp mild chilli powder (ancho if you have it)
• 1 l chicken stock
• 700 g skinless, boneless chicken breasts or thighs
• 2 cans cannellini or great northern beans (400 g cans), drained and rinsed
• 150 g frozen sweetcorn
• 1 Lime, juiced, plus wedges to serve
• 1 tsp salt, or to taste
• 1 handful Coriander (cilantro), chopped
• 6 tbsp Sour cream (optional)
• 80 g Monterey Jack or mild cheddar, grated (optional)
• 1 handful Tortilla chips, crushed (optional)

Method

1. Heat the oil in a large pot over medium heat. Cook the onion, poblanos and jalapeño for 8 min, until soft. Stir in the garlic, cumin, coriander, oregano and chilli powder for 1 minute, until fragrant.
2. Pour in the stock, add the chicken whole and bring to a simmer. Cover and cook gently for 15–20 min, until the chicken is cooked through to 75°C (165°F).
3. Lift out the chicken and shred it. Meanwhile, mash one can’s worth of the beans roughly with a fork and add all the beans to the pot.
4. Simmer uncovered for 10 min, until slightly thickened, then return the chicken with the corn and cook for 5 min more.
5. Stir in the lime juice and most of the coriander and season with salt. Ladle into bowls and top with sour cream, cheese, crushed tortilla chips and the rest of the coriander.

Tips

• A shredded rotisserie chicken turns this into a 25-minute supper; add it with the beans.
• Check your stock and chilli powder are gluten-free if you need them to be.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef Jo Cooks