White chicken chilli

• tomatillo salsa300g g
• pickled jalapeños↗2 tbsp tbsp

  chopped

• garlic cloves↗4

  crushed

• dried oregano↗1 tsp tsp
• ground coriander↗2 tsp tsp
• ground cumin↗2 tsp tsp
• corianderhandful of

  handful of leaves picked, stems finely chopped

• spring onions↗4

  sliced

• white beans↗400g can g

  drained

• green peppers↗2

  roughly chopped

• lime↗½

  zested then cut into wedges

• chicken stock↗200ml hot ml
• chicken breasts↗4
• soured cream↗

  grated cheddar, cooked rice and tortilla chips, to serve

Step-by-step instructions

1. 1

   Tip the salsa, jalapeños, garlic, spices, chopped coriander stems, spring onions, white beans, green peppers, lime zest, stock and chicken breasts into a slow cooker. Season and mix well, making sure the chicken is submerged. Turn the slow cooker to high and cook for 4-5 hrs.

2. 2

   Remove the chicken to a board and shred using two forks. Roughly mash half the bean mixture using a potato masher, leaving the rest chunky. Return the chicken to the slow cooker. Season. (Or, make this in a pressure cooker on high pressure for 20 mins.) Top with the coriander leaves, soured cream and grated cheddar, and serve with rice, lime wedges and tortilla chips.